Creamy Sausage and Basil Risotto – a delicious recipe with thin sausages, oil, onion, Arborio rice, chicken stock, punnet mini. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook sausages in a large heavy based saucepan over medium-high heat for 8 minutes, or until cooked.
2
Transfer sausages to a plate and thickly slice.
3
Set aside.
4
Add oil and onion to the saucepan and cook over low heat for 2 minutes or until onion has softened.
5
Add rice and stir to seal.
6
Increase heat to medium-high and add 1 cup of stock, stirring constantly until liquid has been absorbed.
7
Continue to add 1 cup of stock at a time until all the liquid has been absorbed and rice is tender.
8
Add sausages and cook for 1 minute to heat through.
9
Stir in the tomatoes, Philly* and basil until combined, then take off the heat.
10
Serve risotto topped with Parmesan and season with pepper.
11
Serve immediately.
1085
kcal
Calories
30
g
Fat
78
g
Carbs
121
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 thin sausages, 1 tablespoon oil, 1 onion, finely chopped, 2 cups Arborio rice, and more.
Yes, Creamy Sausage and Basil 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.
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