Sun-Dried Tomato and Italian Sausage Risotto

Sun-Dried Tomato and Italian Sausage Risotto
December 31 00:00 2002 Print This Article
Sun-Dried Tomato and Italian Sausage Risotto

Yield: Makes 6 servings


  • 2 cups water
  • 2-1/2 cups chicken broth
  • 1/4 cup olive oil, divided
  • 1/4 pound lean Italian sweet sausage, crumbled
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 cup uncooked arborio or medium grain rice
  • 1 cup dry white wine
  • 1/4 cup drained and chopped oil-packed, sun-dried tomatoes
  • 1/4 cup heavy cream
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley


  1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  2. Meanwhile, heat 2 tablespoons olive oil in large saucepan over medium heat; add sausage and cook until browned. Drain on paper towels; set aside.
  3. Heat remaining 2 tablespoons olive oil over medium heat; add shallot and garlic and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed.
  4. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
  5. Stir in sausage, sun-dried tomatoes, cream, cheese and parsley. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

    Nutritional Information Per Serving:
    357 calories,
    7 g protein,
    21 g fat,
    30 g carbohydrate,
    1 g dietary fiber,
    30 mg cholesterol,
    633 mg sodium

Source: USA Rice

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