I am super excited about this post for Tomato-Basil and Chicken Sausage Risotto for two reasons…
One is because it because it marks our blog’s 50th post! Yea!
The other reason is because this recipe got our daughter to eat risotto! I can’t help it but I love it when the kids try new things…and like them!
Not only did she taste it, she asked for a dish of it! And she can’t wait to make our next risotto dish together!
Now I must let you in on a little secret…I didn’t originally intend to add the sausage. In fact, my plan was to make a simple tomato-basil risotto. I had all of the ingredients ready to go. Then I looked in the fridge and saw the sweet Italian chicken sausage. And then it hit me…ooh, risotto with chicken sausage…yum!
I was going to cook the sausage and cut it up into links like I did in my Butternut Squash and Chicken Sausage Pasta but at the last minute, I changed my mind. I decided to remove the sausage from the casings for this dish. Crumbling the sausage ensured a delicious bite in every forkful.
To make this Tomato-Basil and Chicken Sausage Risotto, start by warming chicken broth in a pot.
Then heat butter and olive oil in a wide pan. Next add minced onion and cook over medium heat until translucent.
Add the rice and stir until it is well coated.
Then add one ladleful of the broth until absorbed, stirring consistently. Next, add the wine and stir until absorbed.
While the rice is cooking, make the sausage. Heat olive oil in a medium skillet and cook sausage over medium heat, crumbling into pieces with a wooden spoon as it cooks.
While the sausage is cooking, continue to add the broth to the rice one ladleful at a time until absorbed, stirring consistently until the rice is tender and has a creamy consistency.
Stir in the tomatoes, sausage, basil and grated cheese, and cook for 2 more minutes.
Serve and enjoy!
- 58 oz. less-sodium, fat free chicken broth
- 2 tablespoons butter
- 2 tablespoons olive oil + 2 teaspoons
- 1 cup minced sweet onion
- 2 cups Arborio rice (not rinsed)
- 1 cup white wine (preferably Pinot Grigio)
- 1 (14 oz.) package sweet Italian chicken sausage, casings removed
- 1 (14.5 oz) can diced tomatoes, drained
- ⅓ cup freshly grated Pecorino Romano cheese
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped fresh basil
- Chopped fresh basil for garnish if desired
- Warm chicken broth in a pot over medium to medium-high heat.
- Heat butter and 2 tablespoons of olive oil in a wide pan until butter is melted.
- Add the onion and cook over medium heat until it becomes translucent, about 2 minutes.
- Add the rice and stir until it is well coated.
- Add one ladleful (approximately ¼ cup) of broth and stir.
- When broth is absorbed, add the wine and stir.
- Once wine is absorbed, add one ladleful of broth until it is absorbed, stirring consistently.
- While the rice is cooking, heat 2 teaspoons of olive oil in a medium skillet over medium heat.
- Add chicken sausage to skillet and cook over medium heat for approximately 15 minutes (until internal temperature reaches 165° F). Break up sausage into to pieces with a wooden spoon periodically. Remove from heat and set aside.
- While the sausage is cooking, continue to add one ladleful of broth at a time to the rice and stir consistently until broth is absorbed until rice is just tender and has a creamy consistency (will take about 20-25 minutes minutes from this point).
- Once the rice is creamy and you have used all or most of your broth (you might not need it all), stir in sausage, diced tomatoes, Romano cheese, Parmesan cheese and basil. Cook over medium heat for 2 more minutes.