Sausage and Vegetable Risotto

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This rich risotto is made from Italian sausage, rice, bell peppers, and broth for a delicious entree ready in about half an hour. You can use chicken or turkey sausage in place of the pork sausage. You can also use any type of bell pepper.

Preparation time: 15
Cooking time: 25

Difficulty: Easy - for beginners
Serves: 4-6


1 lb. Italian sausage links, cut into 1" pieces
2 Tbsp. water
2 Tbsp. olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red or orange bell pepper, chopped
2 cups uncooked arborio or long grain white rice
4-6 cups chicken broth
1/8 tsp. pepper
2 cups frozen baby peas, thawed
3/4 cup grated Parmesan cheese
2 Tbsp. butter
Salt to taste


In large skillet, cook sausage pieces and water over medium heat until water evaporates and sausage pieces are well browned, about 7-9 minutes. Remove from skillet and set aside.
Add olive oil to drippings in skillet. Add onion and garlic; cook and stir for 5 minutes. Add bell pepper and rice; cook until rice is slightly toasted, about 5 minutes.

Meanwhile, place broth and pepper in a medium saucepan and warm over low heat. When rice is toasted, add broth, about 1/2 cup at a time, and cook and stir until liquid is absorbed. Keep going until the rice is al dente.

If you like a thicker risotto, add less broth; if you like it thinner and soupier, add more broth. Then add sausage and peas; cook and stir for 2-3 minutes until peas are hot. Stir in cheese, butter, and salt to taste, then remove from heat, cover, and let stand 4 minutes. Stir again and serve immediately.


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