Sausage and Broccolini Risotto Recipe

Name: Sausage and Broccolini Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 bunch broccolini, roughly chopped (about 8 ounces); 12 ounces sweet Italian sausage, casings removed; 1/2 medium onion, finely chopped; 1 medium carrot, finely chopped; 1 cup arborio rice; 1 clove garlic, minced; 1/3 cup dry white wine; 2 cups low-sodium chicken broth; 1 14 -ounce can diced tomatoes; 1 cup grated fontina cheese

Servings: persons

3 tablespoons unsalted butter
1 bunch broccolini, roughly chopped (about 8 ounces)
12 ounces sweet Italian sausage, casings removed
1/2 medium onion, finely chopped
1 medium carrot, finely chopped
1 cup arborio rice
1 clove garlic, minced
1/3 cup dry white wine
2 cups low-sodium chicken broth
1 14 -ounce can diced tomatoes
1 cup grated fontina cheese

1
Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat.
2
Add the broccolini and stir-fry until just tender, 3 to 4 minutes.
3
Transfer to a plate using a slotted spoon.
4
Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes.
5
Add the rice and garlic and cook, stirring, 1 more minute.
6
Add the wine to the pot and cook until evaporated, about 2 minutes.
7
Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil.
8
Transfer the pot to the oven and bake until the rice is tender, about 15 minutes.
9
Remove the pot from the oven.
10
(Don't worry if the risotto seems wet; it will thicken when you add the cheese.)
11
Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes.
12
Stir in the broccolini and divide among bowls.
13
Per serving: Calories 569; Fat 25 g (Saturated 13 g); Cholesterol 92 mg; Sodium 831 mg; Carbohydrate 51 g; Fiber 4 g; Protein 30 g
14
Photograph by Antonis Achilleos

580

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 bunch broccolini, roughly chopped (about 8 ounces), 12 ounces sweet Italian sausage, casings removed, 1/2 medium onion, finely chopped, and more.

Yes, Sausage and Broccolini 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!

Sausage and Broccolini Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions