Italian Sausage Risotto

I fell in love with risotto when I made it a few months ago. We’ve had that one particular side dish several times since then. But each time I made it, I kept thinking that I really wanted to make it into a main dish. I toyed with several different ideas until I settled on this one.

Italian Sausage Risotto just made sense to me on so many levels. First of all, we love Italian sausage. Secondly, the classic flavors of a meat or marinara sauce also go over big every single time they hit our table. So, toss all those things together and this is what I ended up with. It was a winner! The creaminess of the rice blended with the sweet-spicy flavors of the sausage and sauce perfectly.

Italian Sausage Risotto

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Keyword: Risotto


  • 1 lb Italian sausage, bulk or links with the casings removed
  • 1 yellow onion, diced
  • 1 red pepper, diced
  • 4 cloves garlic, minced
  • 1/8 tsp rushed red pepper flakes
  • 1 bunch green onions, sliced
  • 2 cup rice (I just used a medium grain)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 15 oz can crushed tomatoes
  • 1 8 oz can tomato sauce
  • 3-4 cup chicken stock
  • 1 bay leaf
  • 1 tsp Italian seasoning


  • Combine sausage, onions, peppers, garlic and crushed red pepper flakes in a large skillet. Stir and cook over medium-high heat until sausage is no longer pink and onions are tender. Stir in green onions and rice.
  • Slowly pour in tomatoes, tomato sauce and 3 c. chicken stock. Stir in seasonings. Bring to a slow boil, reduce heat and slowly simmer until rice is tender, about 20 minutes, stirring frequently.
  • If needed, slowly stir in the remaining cook of chicken stock while cooking. Remove bay leaf before serving. Garnish with grated Parmesan cheese, if desired.

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