Cabbage-Sausage Risotto Recipe

Name: Cabbage-Sausage Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 pound Italian sweet sausage; 1/2 cup finely chopped onion; 2 cups finely chopped green cabbage; 4 1/2 cups well-flavored chicken or vegetable stock; 1 1/2 cup arborio rice; 1 1/2 cup dry white wine; 2 tablespoons finely slivered sun-dried tomatoes; Salt and freshly ground black pepper; 1 tablespoon finely minced parsley; Freshly grated pecorino cheese

Servings: persons

2 tablespoons extra-virgin olive oil
1/2 pound Italian sweet sausage
1/2 cup finely chopped onion
2 cups finely chopped green cabbage
4 1/2 cups well-flavored chicken or vegetable stock
1 1/2 cup arborio rice
1 1/2 cup dry white wine
2 tablespoons finely slivered sun-dried tomatoes
Salt and freshly ground black pepper
1 tablespoon finely minced parsley
Freshly grated pecorino cheese

1
Heat the oil in a heavy four-quart saucepan.
2
Remove the sausage from its casing, and add it to the saucepan, mashing and crumbling it with a fork.
3
Saute over medium heat until the sausage has separated into small pieces and starts to brown.
4
Add the onion and cabbage.
5
Gently saute, stirring, until they are translucent.
6
Bring the stock to a simmer in another saucepan.
7
Add the rice to the saucepan with the cabbage.
8
Stir and cook for about a minute; then add the wine.
9
When the wine has been absorbed, begin adding the stock about half a cup at a time, stirring, and adding additional stock as it is absorbed.
10
After about 20 minutes the rice should be tender.
11
Fold in the sun-dried tomatoes, and season to taste with salt and pepper.
12
Stir in the parsley, and serve with grated pecorino on the side.

776

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1/2 pound Italian sweet sausage, 1/2 cup finely chopped onion, 2 cups finely chopped green cabbage, and more.

Yes, Cabbage-Sausage Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cabbage-Sausage Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions