Cheesy Sausage Risotto Recipes

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CHEESY SAUSAGE PASTA

This delicious sausage pasta dish has a cheesy tomato cream sauce. It's like macaroni for grown ups.

Provided by DoughertyDA

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 10



Cheesy Sausage Pasta image

Steps:

  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. Drain well.
  • While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
  • Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 48 g, Cholesterol 71.9 mg, Fat 27.7 g, Fiber 2.6 g, Protein 20 g, SaturatedFat 12.9 g, Sodium 752.1 mg, Sugar 4.5 g

1 (16 ounce) package uncooked pasta shells
1 tablespoon vegetable oil
½ tablespoon finely minced onion
1 orange bell pepper, thinly sliced
1 teaspoon minced garlic
1 pound bulk Italian sausage
1 (14.5 ounce) can stewed tomatoes
1 cup heavy cream
1 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

EASY SAUSAGE & FENNEL RISOTTO

Warm up on chilly nights with this comforting risotto. It's a budget-friendly choice for feeding the family on busy weeknights

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12



Easy sausage & fennel risotto image

Steps:

  • Heat the oil in a large saucepan, add the onion and fennel and fry for 10 mins or until softened. Raise the heat. Squeeze the sausagemeat out of the skins straight into the pan and fry for 5 mins, or until turning golden brown. Stir through the fennel seeds, garlic and thyme and fry for a further minute.
  • Tip in the rice and fry for 1 min. Pour the wine into the pan and boil the liquid until reduced by half. Add half the stock and cook until absorbed, stirring constantly. Add the remaining stock, a ladleful at a time, and cook until al dente and not too thick in consistency, stirring constantly for 20-25 mins. Season with black pepper.
  • Stir through the cheese and lemon, then spoon into four bowls and scatter over the extra thyme leaves to finish.

Nutrition Facts : Calories 677 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium

2 tbsp olive oil
1 onion , finely chopped
1 fennel bulb , finely sliced
2 pork sausages
½ tsp fennel seeds , crushed
2 large garlic cloves , crushed
3 thyme sprigs, leaves finely chopped, plus extra to serve
400g risotto rice
100ml white wine
1.4 litres hot chicken stock
70g parmesan , finely grated
1 lemon , zested and juiced

TOMATO AND SAUSAGE RISOTTO

Winter nights call for a warm and filling Italian supper like this one.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 10



Tomato and Sausage Risotto image

Steps:

  • In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
  • In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
  • Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
  • Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
  • Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Nutrition Facts : Calories 411 g, Fat 19 g, Protein 23 g, SaturatedFat 8 g

1 can (28 ounces) diced tomatoes, in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter

RISOTTO WITH SAUSAGE AND PARSLEY

This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole. I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available - sometimes adding bouillon to my homemade stock for the extra oomph it provides. The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more. Taste often at the end, and adjust the seasoning as you like, but do not stint on either the lemon juice or the parsley, as their brightness acts as a terrific foil to the rich, unctuous quality of the rice.

Provided by Sam Sifton

Categories     grains and rice, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12



Risotto With Sausage and Parsley image

Steps:

  • With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.
  • Pour the stock into a medium saucepan or pot, and bring to a low simmer.
  • While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don't want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.
  • Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.
  • Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 21 grams, Carbohydrate 40 grams, Fat 36 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 959 milligrams, Sugar 4 grams, TransFat 0 grams

1 1/2 pounds sweet or hot Italian sausage
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
5 to 6 cups chicken stock, ideally homemade
1 to 2 tablespoons unsalted butter
1 large onion, peeled and diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup packed and roughly grated Parmesan, plus more for serving
1/2 of 1 lemon
1/2 cup finely chopped Italian parsley leaves

CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA

Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.

Provided by Melissa Clark

Categories     easy, weekday, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16



Cheesy Baked Pasta With Sausage and Ricotta image

Steps:

  • Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
  • Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
  • Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
  • Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

3 tablespoons extra-virgin olive oil
3/4 pound bulk hot or mild Italian sausage (pork, chicken or turkey)
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon fennel seeds, coarsely crushed
Pinch of red-pepper flakes, plus more for serving (optional)
1 (28-ounce) can whole peeled tomatoes with their juices
1 (14-ounce) can crushed or strained tomatoes
2 bay leaves
Kosher salt
12 ounces dried pasta, such as small shells, farfalle or other shaped pasta
8 ounces fresh mozzarella, torn into bite-size pieces
6 ounces whole-milk ricotta (about 3/4 cup)
1/3 cup grated Parmesan
1/4 cup basil leaves
Black pepper, for serving

CREAMY, CHEESY RISOTTO

Note: The ingredients have been corrected to reflect many of the reviewers comments that pecans were listed in the ingredients but pine nuts were mentioned in the instructions..either works great. A creamy cheesy risotto. The nuts add a nice crunch. It's easy to make, and pairs well with an oven baked dish, as it does need some attention while cooking. Contrary to what some say, risotto does not need CONSTANT stirring, but it does need stirred frequently. You don't want to let it go for more than a minute or so without a stir. Using low sodium chicken broth is important, as the cheese can be salty. This was a contest entry for RSC #11.

Provided by IHeartDogs

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Creamy, Cheesy Risotto image

Steps:

  • Warm chicken broth either on stove or in microwave.
  • In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
  • Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
  • Add wine and stir until almost completely evaporated.
  • Begin adding chicken broth, about 1/2 cup at a time.
  • After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
  • Do the same for each addition of broth, stirring frequently.
  • Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
  • If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
  • Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
  • Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
  • Serve hot.

Nutrition Facts : Calories 287.7, Fat 12.5, SaturatedFat 4, Cholesterol 15.7, Sodium 126.3, Carbohydrate 31.8, Fiber 1.6, Sugar 0.9, Protein 7.9

1 tablespoon butter
1/2 tablespoon olive oil
1/4 cup shallot, chopped small
2/3 cup arborio rice (or other small or medium grain rice)
1/2 cup dry white wine
2 1/2 cups low sodium chicken broth, plus more
chicken broth, if needed (I use light and fat free)
1/4 cup grated smoked gouda cheese
1/4 cup grated asiago cheese
1/4 cup pecans, chopped or 1/4 cup toasted pine nuts
1 dash ground cayenne pepper
salt, to taste

CHEESY SAUSAGE RISOTTO

Us Aussies love sausages: great on a BBQ and kids love them too. I always cook extra and make this the next night. For the vegetables, I use whatever is in season (because veggies in season are always cheaper). This re-heats well the next day

Provided by cookingpompom

Categories     One Dish Meal

Time 1h

Yield 6-7 serving(s)

Number Of Ingredients 10



Cheesy Sausage Risotto image

Steps:

  • Slice the sausages into wheels and set aside.
  • In a large pot heat the oil and fry the onions.
  • Add the garlic, sausages, rice, veggies and tomatoes and stir well.
  • Add the water and broth.
  • Trasnsfer to a LARGE oven proof pan with a lid.
  • Bake in a 200oC oven for 35-40 minutes (enough time to bath the kids!).
  • Remove from the oven, stir in the cheese.
  • Serve.

Nutrition Facts : Calories 588.4, Fat 32.3, SaturatedFat 12, Cholesterol 85.8, Sodium 910.4, Carbohydrate 48, Fiber 2.6, Sugar 3.6, Protein 24.4

oil
6 -8 cooked sausages
1 onion, diced
2 teaspoons garlic
1 1/2 cups arborio rice
425 g tomatoes
1 1/2 cups chicken stock or 1 1/2 cups broth
1 1/2 cups water
3 cups vegetables (chopped)
1 cup grated cheese

CREAMY SAUSAGE RISOTTO

I have fond memories of standing at the stove cooking this hearty Italian rice dish with my Nona. I've altered the recipe a bit to save on time, but it still delivers just as much home-cooked love.-Amanda Cable, Boxford, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 11



Creamy Sausage Risotto image

Steps:

  • In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm. , In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately.

Nutrition Facts : Calories 266 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 685mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

3 cans (14-1/2 ounces each) chicken broth
1 pound bulk Italian sausage
1/2 pound medium fresh mushrooms, quartered
1 medium onion, finely chopped
1 garlic clove, minced
Dash saffron threads
1 tablespoon butter
1 tablespoon canola oil
2 cups uncooked arborio rice
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream

RISOTTO WITH ITALIAN SAUSAGE

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 9



Risotto with Italian Sausage image

Steps:

  • Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
  • Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
  • Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
  • Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
  • Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)

1/4 cup butter, cut in cubes
1/4 cup olive oil
1 tablespoon chopped garlic
2 cups Arborio rice
5 cups chicken stock, plus more if needed
4 large pinches saffron
1/2 cup grated Parmesan, plus more for garnish
4 links mild Italian sausage
Fresh chopped parsley, for garnish

EMERIL'S THREE CHEESE RISOTTO

Provided by Food Network

Categories     side-dish

Time 46m

Yield 8 to 10 servings

Number Of Ingredients 12



Emeril's Three Cheese Risotto image

Steps:

  • In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Romaino cheese
1/4 cup grated Asigo cheese
2 tablespoons chopped chives

EASY SAUSAGE PARMESAN RISOTTO

This yummy recipe from the Canadian Living website can be made with either sweet or hot Italian sausage.

Provided by Irmgard

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Easy Sausage Parmesan Risotto image

Steps:

  • In a large saucepan, cook the sausage over medium-high heat, breaking up with a spoon, until browned, about 4 minutes.
  • Drain off the fat.
  • Add the garlic, onion, zucchini, oregano, salt and pepper and cook over medium heat, stirring often, until the vegetables are softened, about 3 minutes.
  • Add the rice, stirring to coat.
  • Add 3 cups of the stock and bring to a boil.
  • Reduce the heat to medium-low.
  • Cover and simmer, stirring once, for 15 minutes.
  • Add the remaining stock.
  • Simmer, stirring often, until moist and creamy, 5 minutes.
  • Stir in the tomato, parmesan and parsley.

Nutrition Facts : Calories 594.7, Fat 20.4, SaturatedFat 7.3, Cholesterol 44.1, Sodium 1235, Carbohydrate 75.9, Fiber 3.6, Sugar 6.7, Protein 24.7

8 ounces Italian sausage, casings removed
2 garlic cloves, minced
1 onion, chopped
1 zucchini, chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups short-grain rice
3 1/2 cups chicken stock
1 tomatoes, chopped
1/4 cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped

SAUSAGE RISOTTO WITH SPRING GREENS

Provided by Clifford A. Wright

Categories     Appetizer     Sauté     Father's Day     Dinner     Sausage     Spring     Mustard Greens     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 9



Sausage Risotto with Spring Greens image

Steps:

  • Cook greens in boiling salted water just until wilted, about 1 minute. Drain; cool.
  • Melt 1 tablespoon butter in large saucepan over medium heat; add onion and garlic. Sauté until onion is translucent, about 5 minutes. Add sausage; sauté until brown, breaking up with spoon, about 3 minutes. Add rice; stir 1 minute. Add wine; reduce heat to medium-low. Simmer until wine is almost absorbed. Add 1 cup broth. Stir until broth is almost absorbed. Add remaining 4 cups broth by 1/2 cupfuls, allowing broth to be absorbed before adding more. Mix in greens after 10 minutes. Cook until rice is tender and mixture is creamy, 25 minutes total. Mix in cheese and remaining 3 tablespoons butter. Season with salt and pepper.
  • Serve risotto, passing additional cheese.

1 bunch dandelion greens, Swiss chard, or mustard greens (12 ounces), tough bottom stems removed, leaves cut into 3/4-inch pieces
4 tablespoons (1/2 stick) butter, divided
1 small onion, chopped
1 large garlic clove, finely chopped
6 ounces mild Italian sausage (about 1 1/2 links), casings removed
2 cups arborio rice (13 to 14 ounces)
1 cup dry white wine
5 cups low-salt chicken broth
3/4 cup (packed) freshly grated Parmesan cheese plus additional for serving

ITALIAN SAUSAGE RISOTTO

Make and share this Italian Sausage Risotto recipe from Food.com.

Provided by Baton Twirling

Categories     Short Grain Rice

Time 42m

Yield 4 serving(s)

Number Of Ingredients 12



Italian Sausage Risotto image

Steps:

  • In a large frying pan, cook sausage over medium-high heat, breaking into small pieces, approximately 4 minutes or until browned.
  • Drain.
  • Add garlic, onion, zucchini, oregano, salt and pepper.
  • Continue to cook over medium heat, stirring often, approximately 3 minutes or until the vegetables are softened.
  • Add rice.
  • Mix well.
  • Add 3 cups (750 ml) chicken stock.
  • Bring to a boil.
  • Reduce heat to medium-low.
  • Cover, cook for 15 minutes, stirring once.
  • Add the remainder of the chicken stock, stirring often and simmer approximately 5 minutes or until rice is tender and creamy.
  • Add tomato, Parmesan cheese and parsley.
  • Stir.
  • Serve immediately.

Nutrition Facts : Calories 594.8, Fat 20.4, SaturatedFat 7.3, Cholesterol 44.1, Sodium 1235.6, Carbohydrate 75.9, Fiber 3.6, Sugar 6.7, Protein 24.7

1/2 lb mild Italian sausage or 1/2 lb hot Italian sausage, casing removed
2 cloves garlic, finely chopped
1 chopped onion
1 chopped zucchini
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups arborio rice
3 1/2 cups chicken stock
1 chopped tomato
1/4 cup grated parmesan cheese
2 tablespoons fresh parsley, chopped

RAMP AND SAUSAGE RISOTTO

Make and share this Ramp and Sausage Risotto recipe from Food.com.

Provided by Queen Dana

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7



Ramp and Sausage Risotto image

Steps:

  • Melt butter in heavy saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saute until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute. Add 3 cups chicken broth, 1 cups at a time, simmering until almost absorbed before next addition and stirring often. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.

Nutrition Facts : Calories 507.8, Fat 26.2, SaturatedFat 11.6, Cholesterol 58.6, Sodium 971.5, Carbohydrate 44.7, Fiber 1.5, Sugar 0.8, Protein 22.6

2 tablespoons butter
1/2 lb hot Italian sausage, casings removed
12 ramps, trimmed (bulbs and slender stems sliced, green tops thinly sliced)
1 cup arborio rice
1/2 cup dry vermouth
3 cups reduced-sodium chicken broth (may need more)
1/2 cup parmesan cheese, freshly grated (plus additional for passing)

THREE-CHEESE RISOTTO

Tom Kerridge's indulgently rich and cheesy risotto makes an extra-special side dish for a celebration dinner party

Provided by Tom Kerridge

Categories     Dinner, Main course, Side dish, Supper

Time 55m

Number Of Ingredients 11



Three-cheese risotto image

Steps:

  • Melt the butter and olive oil together in a large, shallow saucepan, add the onion and garlic, and cook for 5-10 mins until soft. Add the risotto rice and cook for 2-3 mins, getting a good covering in the fats and giving the rice a slightly toasted flavour.
  • Add the white wine and cook until it has reduced away. Add the warm chicken stock, a ladleful at a time, and stir into the rice - when it has been absorbed, add more. You may not need to add all the stock, but keep adding until the rice is cooked al dente. It will take around 15 mins to get the risotto to the right consistency.
  • Take the rice pan off the heat and stir in the cheeses, season and leave to rest for 3-4 mins. Serve with the roasted poussins, morel sauce and some wilted Baby Gem lettuce leaves.

Nutrition Facts : Calories 451 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium

25g butter
1 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , finely grated
200g risotto rice
200ml white wine
800ml warm chicken stock
50g fresh parmesan (or vegetarian alternative)
½ ball of mozzarella , diced
pinch of cayenne pepper , to taste
2 tbsp mascarpone

RISOTTO WITH SPICY SAUSAGE

Provided by Jeanne Silvestri

Categories     Herb     Onion     Pork     Rice     Appetizer     Side     Quick & Easy     Spring     Bon Appétit     Florida     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 as a first-course or side, 4 as main dish

Number Of Ingredients 7



Risotto with Spicy Sausage image

Steps:

  • Sauté sausage, onion and garlic in heavy large saucepan over medium heat until onion is tender, breaking up sausage with spoon, about 8 minutes. Add rice and stir 1 minute. Add 4 cups broth. Reduce heat to medium-low and simmer until broth is absorbed, stirring frequently, about 15 minutes. Continue to simmer until rice is just tender and mixture is creamy, adding more broth 1/4 cup at a time and stirring frequently, about 6 minutes longer. Mix in 1/4 cup cheese and 1/4 cup parsley. Season with salt and pepper.
  • Transfer risotto to large bowl. Sprinkle with remaining 1/4 cup parsley. Pass remaining 1 cup cheese separately.

1 pound spicy Italian sausages, casings removed
1 1/2 cups chopped onion
2 large garlic cloves, chopped
1 1/4 cups medium-grain white rice (such as blue rose)
4 to 5 cups canned low-salt chicken broth
1 1/4 cups grated Parmesan cheese
1/2 cup chopped fresh Italian parsley

More about "cheesy sausage risotto recipes"

CHEESY CAJUN SAUSAGE RISOTTO - COOKING FOR KEEPS
Cook the veggies. Turn the heat down to medium. Add the peppers, onion, garlic, and some of the spices to the rendered fat. Sauté for 4-5 …
From cookingforkeeps.com
Cuisine American
Total Time 50 mins
Category Main Course
Calories 482 per serving
  • Heat a large shallow skillet to a medium-high heat. Add a little bit of olive oil to the pan. Once the oil is hot, add the sausage. Sauté the sausage until it's super brown and crisp, then flip over. Remove from the pan and set aside.
  • Turn the heat down to medium, and add the peppers, onion, 1 clove of garlic, 1 teaspoon salt, 1 teaspoon smoked paprika, 1 tsp garlic powder, 1 teaspoon onion powder, and ¼ teaspoon dried thyme to the rendered fat. Sauté for 4-5 minutes until the veggies are softened, but still crisp. Remove from the pan and set aside.
cheesy-cajun-sausage-risotto-cooking-for-keeps image


ITALIAN SAUSAGE RISOTTO RECIPE | JAMIE OLIVER RECIPES
Method. Simmer your chosen stock. Put a large, high-sided pan on a medium heat and toast the hazelnuts as it heats up. Meanwhile, peel the onion, trim the fennel and finely chop both. Tip the hazelnuts into a pestle and mortar, …
From jamieoliver.com
italian-sausage-risotto-recipe-jamie-oliver image


TOMATO AND SAUSAGE RISOTTO - EMILY BITES
In a large pot or sauté pan, combine the sausage and chopped onion and add salt & pepper to taste. Cook over medium heat, breaking the sausage up with a wooden spoon until meat is brown and onions have …
From emilybites.com
tomato-and-sausage-risotto-emily-bites image


SAUSAGE ASPARAGUS AND MUSHROOM RISOTTO - BLESS THIS …
Add the olive oil to a separate stock pot and heat over medium to medium-high heat. Add the onion and cook for 2 to 3 minutes. Add the sausage to the onion and cook until no longer pink. When the sausage is cooked, …
From blessthismessplease.com
sausage-asparagus-and-mushroom-risotto-bless-this image


NO STIR DAIRY-FREE ITALIAN SAUSAGE RISOTTO (WITH A …
Remove the cooked sausage to a bowl. Saute the onion, garlic, celery, and carrots until very tender in the sausage drippings, or use the 1 to 2 tablespoons of olive oil if the sausage was very lean. Add the sausage, …
From godairyfree.org
no-stir-dairy-free-italian-sausage-risotto-with-a image


TOMATO, BACON, SAUSAGE AND MUSHROOM RISOTTO
Step 1. Finely chop the onion and garlic, then add to a hot pan along with the bacon and sausages. Spray with low calorie cooking spray, cook gently until the onions are soft, but not coloured.
From pinchofnom.com
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6 OF THE BEST RISOTTO RECIPES - JAMIE OLIVER
Oozy courgette risotto. This is the coming together of three beautiful ingredients – mozzarella, basil and courgette – to make a cheesy, scrumptious risotto. White wine gives a beautiful depth of flavour, but don’t …
From jamieoliver.com
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CHEESY SAUSAGE AND RICE - I AM HOMESTEADER
To get started, heat up the oil in the skillet and sear the slices of sausage for 2-3 minutes per side, or until browned. Next, remove the skillet from the heat and add the onion, bell peppers, garlic, rice, cream of chicken soup, chicken broth, one cup of cheese, crushed red pepper flakes, salt, and pepper. Stir to combine.
From iamhomesteader.com
Reviews 2
Category Dinner, Main Course
Servings 6
Total Time 1 hr 10 mins


SAUSAGE AND CHEESE RISOTTO BALLS RECIPE - YUMMY.PH
Combine risotto, eggs, remaining cheese, and ½ cup breadcrumbs; mix well. Shape mixture into balls the size of a golf ball. Fill center of each ball with sausage. Dredge in remaining breadcrumbs and deep-fry in preheated oil until golden brown on all sides. Drain on a wire rack and pat dry with paper towels. Serve warm.
From yummy.ph


RISOTTO & ITALIAN SAUSAGE, CARAMELIZED ONIONS, & BITTER GREENS …
Step 2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside. Step 3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble.
From myrecipes.com


SAUSAGE AND APPLE RISOTTO WITH GOAT CHEESE - DOMESTICATE ME
4 ounces goat cheese, divided. Kosher salt. White pepper. Preparing your Sausage and Apple Risotto with Goat Cheese: -Pour the chicken broth into a medium saucepan and bring to a simmer over medium heat. Reduce the heat to low and keep warm. -Heat the olive oil in a medium Dutch oven or sauté pan over medium heat.
From domesticate-me.com


ITALIAN FOUR CHEESE RISOTTO RECIPE - AN ITALIAN IN MY KITCHEN
How to make a Cheese Risotto. In a large pan add the butter, chopped onion and cook until transparent. Then add the rice, combine the ingredients and cook on low/medium for about two minutes. Then add the white wine and cook 1-2 minutes. Add the broth a little at a time, and continue to cook on low speed stirring often until the rice is tender ...
From anitalianinmykitchen.com


CHEESY SAUSAGE RISOTTO BEST RECIPES
How to cook risotto rice with white wine? Melt the butter and olive oil together in a large, shallow saucepan, add the onion and garlic, and cook for 5-10 mins until soft. Add the risotto rice and cook for 2-3 mins, getting a good covering in the fats and giving the rice a slightly toasted flavour.
From findrecipes.info


HOW TO MAKE ITALIAN SAUSAGE RISOTTO - LA CUCINA ITALIANA
In the meantime, fry shallots with a dab of butter. Then add rice and toast it. Wet with the white wine and once evaporated, continue cooking with vegetable stock, adding gradually. Halfway through cooking, add shelled luganega and thyme. Finish cooking and stir the risotto with butter and Parmigiano Reggiano, adding salt and pepper to taste.
From lacucinaitaliana.com


OVEN-BAKED SAUSAGE RISOTTO - KITCHEN SKIP
Preheat oven to 350 F. In a teapot or small pot, bring the water to a boil. At the same time, warm the olive oil over medium heat in a 10 to 12-inch ovenproof skillet. Add shallots and sausage. Saute 3 to 5 minutes, until the sausage and shallot are lightly browned. Add the garlic and saute 1 minute more.
From kitchenskip.com


CHEESY CAJUN SAUSAGE RISOTTO | PUNCHFORK
2 tsp garlic powder, divided. 2 tsp onion powder, divided. 1 tsp dried thyme, divided. 1 cup arborio rice. 1 cup light beer. …show 3 more ingredients…. 2 tbsp tomato paste. 4-4 1/2 cups low-sodium chicken stock. 1/2 cup grated Parmigiano-Reggiano, plus more for garnish.
From punchfork.com


CHEESY POLENTA WITH SAUSAGE RECIPE | RACHAEL RAY IN SEASON
Whisk in the polenta until smooth, 2 to 3 minutes; season with salt and pepper. Simmer over low heat, stirring occasionally, until thickened and creamy, 20 to 25 minutes. Stir in cheeses until melted. Step 3. In a large skillet, heat 1 tbsp. EVOO, one turn of the pan, over medium-high. Add the sausage, breaking up meat with a spoon, and cook ...
From rachaelraymag.com


TOMATO SAUSAGE RISOTTO - DASH OF SANITY
In a medium saucepan, heat oil over medium heat. Add sausage and onion; season with salt and pepper. Cook, breaking up the sausage until sausage is cooked and onion has softened about 3-5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine or broth; cook, stirring until absorbed about 1 minute.
From dashofsanity.com


ONE POT CHEESY SAUSAGE AND RICE CASSEROLE » NOT ENTIRELY AVERAGE
Lift the lid on the pot and spoon all of the creamed mixture into the pot. At this juncture you may stir to combine well. Add all of the crumbled Italian sausage, half the smoked sausage, and the red pepper flakes. Stir and cook very gently until heated through, about 3 to 5 minutes.
From notentirelyaverage.com


CHEESY POLENTA & SAUSAGE – LOCATELLI
Remove sausage from casings. In a large skillet, heat the oil over a medium high and add sausage meat. Break up with wooden spoon and brown, 4 minutes. Add the minced garlic and sauté for 2 minutes. Reduce the heat to medium and add tomatoes, sugar, dried oregano and salt and red pepper flakes, sauté for 2 minutes.
From locatelli.com


OUR BEST RISOTTO RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
Ingredients high in umami (the savory fifth taste), like tomato paste, soy sauce and canned tomatoes, add depth; nutritional yeast adds a bit of a cheesy taste. Make the stock ahead of …
From foodnetwork.com


CREAMY SAUSAGE RISOTTO – ORSARA RECIPES
Creamy Sausage Risotto Creamy Cheesy Sausage Risotto INGREDIENTS – 2 cups Arborio Rice – 4 Italian Hot Sausage – 1 shallot – 1 cup Pecorino Cheese – 3 Tbsp. Butter, unsalted – 1/2 cup White Wine – 6 cups Chicken Stock – 5 Tbsp. Marinara…
From orsararecipes.net


SWISS CHARD AND SAUSAGE RISOTTO - FOOD NOUVEAU
1 stick celery, finely chopped. 2 Italian sausages, casings removed. 5 oz risotto rice, such as Arborio, Carnaroli, or Vialone Nano. ½ cup dry white wine, such as Pinot Grigio. 4 oz Swiss chard or rainbow chard leaves (about 5 to 6 leaves), tough bottom stems removed, leaves cut …
From foodnouveau.com


CREAMY AND CHEESY RISOTTO WITH MAHóN-MENORCA SPANISH CHEESE
Instructions. Add chicken broth to a stock pot and bring to a boil, then turn to low and simmer until ready to pour into risotto. In large saute pan, add duck fat and melt for a minute over medium heat. Then, add diced onions and saute for …
From thebeardandthebaker.com


SAUSAGE AND GARLIC SCAPE RISOTTO - JUST A LITTLE BIT OF BACON
Melt 2 tablespoons of butter over medium heat in a large skillet or saucier. Let the butter foam up and subside and then add the onion and salt. Saute the onion until soft and golden, about 8 minutes. Add the rice and saute for 2 minutes, or until it smells a little toasty.
From justalittlebitofbacon.com


EASY SAUSAGE PARMESAN RISOTTO | CANADIAN LIVING
Remove casings from sausage. In large saucepan, cook sausage over medium-high heat, breaking up with spoon, until browned, about 4 minutes. Drain off fat. Add garlic, onion, zucchini, oregano, salt and pepper; cook over medium heat, stirring often, until vegetables are softened, about 3 minutes. Add rice, stirring to coat.
From canadianliving.com


CHEESY SAUSAGE ZUCCHINI RICE SKILLET - I WASH YOU DRY
Instructions. Melt 2 tablespoons of Land O Lakes® Butter with Olive Oil and Sea Salt in a large skillet over medium heat. Add in the sausage and cook until lightly browned. Add in the onion and garlic salt and cook until onion is tender, about 2 to 3 minutes. Stir in the rice and cook, until lightly toasted, about 1 minute.
From iwashyoudry.com


SAUSAGE AND SPINACH RISOTTO RECIPE | MYRECIPES
Add oil; swirl to coat. Add salt and mushrooms to pan; cook for 8 minutes or until browned, stirring occasionally. Remove mushrooms from pan, and set aside. Step 3. Add sausage to pan, and cook for 3 minutes or until browned, stirring to crumble. Add shallots and garlic; cook 1 minute, stirring constantly.
From myrecipes.com


CHEESY SAUSAGE RISOTTO RECIPE - WEBETUTORIAL
Pork Sausage; Pasta Rice And Grains; The ingredients are useful to make cheesy sausage risotto recipe that are basmati rice, frozen peas, sausages, cheese, onion, garlic cloves . Cheesy sausage risotto may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to cook this recipe or ...
From webetutorial.com


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