Chicken Sausage Risotto

July 25, 2011 at 10:05 pm | Posted in Uncategorized | Leave a comment

The last time I was at Costco, I (impulsively) purchased 3 pounds of Amylu Caprese Chicken Sausage.  Now that we have a fancy grill (more on that later), it seemed appropriate to buy something new to try out.

After we grilled a few links this weekend and declared it delicious, I started thinking of other ways to use up that sausage.  So I came up with a basic creamy risotto and mixed in a little over a pound of the sausage (and I could have used quite a bit less – it was very meaty).  Risotto is awesome because even with no butter, no milk, and no cream, this turns out super creamy and rich.  This was a change of pace for us, and we enjoyed it – so I think I will freeze the rest of that chicken sausage for the next time we are craving this!!

Here is what you’ll need:

  • 1tablespoon olive oil
  • 1 pound of chicken sausage (any variety)
  • 4 tablespoons minced fresh garlic
  • 2 teaspoons italian seasoning
  • a few cracks of black pepper
  • 1 1/4 cups arborio rice
  • 1 cup dry white wine (and I only had about 3/4 of a cup open,  so I filled it up with water)
  • 3 1/2 cups chicken broth, low-sodium
  • 1/4 cup parmesan

Slice up the sausage and heat it in a skillet – keep warm while you make the risotto.

In a saucepan, heat oil over medium heat.  Add garlic and italian seasoning and cook until garlic is fragrant, about 30 seconds.

Add rice and wine; stir 1-2 minutes or until wine is absorbed.
Stir in 3 cups broth.  Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes.  Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes.
Stir in sausage and 1/4 cup Parmesan; cook 1 minute or until heated throughout.  Season with black pepper and salt to taste and serve immediately.

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