Italian Sausage & Mixed Red Bean Risotto Recipe

Name: Italian Sausage & Mixed Red Bean Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp extra-virgin olive oil, additional 1 tbsp for sauteing of beans; 1/2 small sweet red onion, chopped; 2 fresh sweet Italian sausage (approx 8 oz), casings removed, cut or crumbled into small pieces; 1 1/4 cup Arborio rice; 1/4 cup white wine, additional tsp for sauteing of beans; 6 ounces red beans (2 ounces each of pinto, red & kidney beans) *if using dry beans, weigh out after they have been boiled; 1 garlic clove, minced; Pinch of savoury spice; 3 tbsp strained tomatoes (pomodoro passata); 4 cups warm or room temp chicken or vegetable stock; 2 tbsp butter; 1/2 cup grated parmesan cheese; Salt & freshly ground pepper to taste

Servings: persons

2 tbsp extra-virgin olive oil, additional 1 tbsp for sauteing of beans
1/2 small sweet red onion, chopped
2 fresh sweet Italian sausage (approx 8 oz), casings removed, cut or crumbled into small pieces
1 1/4 cup Arborio rice
1/4 cup white wine, additional tsp for sauteing of beans
6 ounces red beans (2 ounces each of pinto, red & kidney beans) *if using dry beans, weigh out after they have been boiled
1 garlic clove, minced
Pinch of savoury spice
3 tbsp strained tomatoes (pomodoro passata)
4 cups warm or room temp chicken or vegetable stock
2 tbsp butter
1/2 cup grated parmesan cheese
Salt & freshly ground pepper to taste

1
["For the sauteed beans", "1. Heat olive oil in a non-stick skillet. Add beans, pinch of salt, pepper & savoury spice, minced garlic and stir over high heat. Add white wine and stir for 1 minute.", "2. Remove from heat and set aside uncovered.", "", "For the risotto", "1. In, preferably, a ""non-stick"" soup or risotto pot warm olive oil over medium heat", "2. Add onion and sausage and saute until the sausage is thoroughly cooked (approx 8-1omin)", "3. Add strained tomato and stir", "4. Add rice and saute for approx 3 minutes, stirring frequently", "5. Deglaze by adding white wine and stir well, scraping any browned sausage bits from bottom of the pan", "6. Add sauteed beans and 1/2 to 1 cup of stock (enough to just cover rice mixture)", "7. Stir carefully to ensure beans are not mashed", "8. Once liquid is absorbed, continue to add more stock in 1/2cup to 1 cup increments & carefully stir until rice is fully cooked but still al dente (approx 15 min) * note you may not have to use all 4 cups of stock", "9. Remove pot from heat and stir in the butter and grated cheese", "10. Season with salt & pepper to taste", "11. Let rest, uncovered, for a few minutes prior to serving"]

890

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 13 ingredients. The key ingredients include: 2 tbsp extra-virgin olive oil, additional 1 tbsp for sauteing of beans, 1/2 small sweet red onion, chopped, 2 fresh sweet Italian sausage (approx 8 oz), casings removed, cut or crumbled into small pieces, 1 1/4 cup Arborio rice, and more.

Yes, Italian Sausage & Mixed Red Bean 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.

Italian Sausage & Mixed Red Bean Risotto

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