Easy Sausage Risotto

This Easy Sausage Risotto with Italian sausage is perfect. I already love risotto, but with the addition of sausage and peppers, it kicks the flavor factor way up. Not to mention, this recipe makes it super easy to attempt a risotto.

If you like more delicious easy creamy risotto recipe and my italian pork sausage casserole.

Why this Easy Sausage Risotto Recipe is a Keeper

Easy sausage risotto takes regular creamy risotto to the next flavor level. The hot sausage and sweet peppers come together to make this delicious comfort food.

• Relatively Quick for Risotto: The “easy” designation suggests a streamlined approach, potentially using techniques that reduce the traditional stirring time or simplify the ingredient list, making it more accessible for weeknight cooking.
• Versatile Base: Risotto is a fantastic canvas for other flavors. Once you master a basic sausage risotto, it’s easy to adapt with different vegetables, cheeses, and herbs. 
• Satisfying Meal in One: It combines carbohydrates, protein, and often vegetables, making it a complete and fulfilling meal. 
• Impressive Yet Approachable: Risotto has a reputation for being elegant, but an “easy” version makes it achievable for home cooks of all skill levels.

What Kind of Rice Should I Use?

The best rice for risotto is arborio rice or carnaroli rice. These kinds of rice have a high starch content which results in the creamy texture.

Ingredient Notes and Variation Suggestions for Italian Sausage Risotto

All of the required ingredients are easy to find at the store, but there may even be some of them in the kitchen already. Feel free to use different ingredients to try different flavors.

Get the full printable recipe with specific measurements and directions in the recipe card below.

• Sausage: I like to use either sweet Italian sausage or hot Italian sausage. They’re both classic choices and give great flavor to easy risotto.
  • Breakfast Sausage: Adds a slightly sweeter and often spicier note.
  • Chorizo: Provides a smoky and vibrant flavor.
  • Chicken or Turkey Sausage: A leaner alternative to use in place of the sausage.
• White Wine: Use a white wine you like drinking, such as sauvignon blanc, chardonnay or moscato.
• Vegetables: I love adding diced garlic, shallots and bell peppers.
  • Mushrooms: Sautéed with the onions or added later.
  • Peas: Stirred in at the end for a pop of sweetness and color.
  • Asparagus: Tender pieces added towards the end. 
  • Spinach or Kale: Add wilted fresh spinach in during the last few minutes.
  • Roasted Vegetables: Incorporate leftover roasted vegetables like bell peppers, zucchini, diced tomatoes or butternut squash.

How to Make Creamy Risotto

Make risotto with in 6 easy steps. Even though it takes a little bit of effort, this easy risotto recipe is so good it quickly become one of your favorite recipes.

Get the full printable recipe with specific measurements and directions in the recipe card below.

1. Heat Stock and Cook Aromatics: In one pot, bring chicken stock to a simmer over medium heat and in another pot heat oil and some of the butter. Sauté shallots and garlic until tender.

1. Cook the Rice: Add the rice and stir, making sure rice is evenly coated with butter. Add wine, stirring regularly. When wine is completely absorbed by the rice, add hot stock 1 cup at a time.
2. Add Cheese and Season: Remove the rice from the heat and add the parmesan and the rest of the butter, stirring occasionally until melted. Stir in the cream and season with salt and pepper.

1. Cook the Sausage: While risotto is cooking, add olive oil in a large skillet over medium-high heat. When oil is hot, add sausage into the pan. Crumble the sausage, breaking up any large pieces. Cook sauté sausage.
2. Cook Veggies: Remove sausage from the pan and leave some of the rendered fat in the pan to sauté peppers and onions until soft and slightly browned.
3. Add Seasonings: Add garlic, Italian seasoning, tomato paste, wine and cooked sausage. Let simmer then stir mixture into the prepared risotto. Top with grated Parmesan cheese and serve immediately.

Prep Ahead Suggestions to Make this Recipe

Preparing ingredients ahead of time can help to save time and kitchen space when it comes to make this risotto.

• Sausage: Brown the sausage completely a day or two ahead. Drain any excess fat and store it in an airtight container in the refrigerator. You can then simply add it to the risotto towards the end of cooking.
• Aromatics: Chop onions, garlic, and any other vegetables you plan to sauté at the beginning (like shallots or celery) and store them in a sealed container in the fridge.
• Broth: Have your broth (chicken, vegetable, or beef, depending on preference) heated and ready to go. This is crucial for the cooking process. It can cook in advance and kept warm on the stovetop.
• Cheese (Grated): Grate any hard cheeses like Parmesan or Pecorino Romano ahead of time and store them in an airtight container in the refrigerator.
• Herbs (Chopped): Chop fresh herbs like parsley, chives, or thyme and store them in a damp paper towel inside a sealed container in the fridge. Add them at the very end for the freshest flavor.

Common Questions About This Risotto with Sausage Recipe