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Parmesan Sausage Risotto

By Sarah On   |  Updated:

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Creamy restaurant-style sausage risotto features seared sausage slices, tender kale, and lots of fresh-grated Parmesan cheese.

Creamy restaurant-style sausage risotto features seared sausage slices, tender kale, and lots of fresh-grated Parmesan cheese.

Risotto is no longer a restaurant-only occasion! Now you can have this fine-dining classic right from the comfort of your own home.

With no shortage of Parmesan and juicy sausage slices either. Please excuse me while I go permanently set up residence in that pan down there.

Creamy restaurant-style sausage risotto features seared sausage slices, tender kale, and lots of fresh-grated Parmesan cheese.

The best part here is that you don’t need to be a seasoned pro in the kitchen to pull off homemade risotto. I share all the tips and tricks for making a perfect pan of risotto that I was taught in culinary school. Anyone can nail this classic!

This Risotto features…

  • A perfectly rich and creamy texture
  • Juicy sausage slices and tender kale
  • Nutty grated Parmesan cheese
Creamy restaurant-style sausage risotto features seared sausage slices, tender kale, and lots of fresh-grated Parmesan cheese.

Making the Risotto

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

  • Unsalted butter
  • Sausage
  • Shallot
  • Garlic
  • Arborio rice
  • White wine
  • Chicken stock
  • Parmesan cheese
  • Kale

Choosing Your Sausage

I love using a lighter less-greasy sausage such as chicken or turkey, but this risotto will work great with a variety sausage types. Kielbasa is one of my other go-to’s when I don’t have chicken or turkey sausage on hand.

I recommend buying sausage links and cutting them 1/2-inch thick slices for best results.

Creamy restaurant-style sausage risotto features seared sausage slices, tender kale, and lots of fresh-grated Parmesan cheese.

Tips for Perfect Risotto

  1. Sear sausage slices – this builds a flavorful crust on the sausage slices.
  2. Toast rice – toasting the rice adds lots of flavor. Deglaze the pan with white wine to release any of the flavorful browned bits on the bottom of pan.
  3. Use warm stock – this helps keep the temperature of the risotto consistent which will make for even cooking.
  4. Add stock in small increments – adding too much broth will boil the rice, which we don’t want. Add broth in small amounts at a time and wait until all the broth is evaporated before adding more.
  5. Cook risotto on medium-low – the trick to a perfectly creamy risotto is cooking it low and slow and it should take around 20-25 minutes to cook entirely. Don’t be tempted to bump up the heat.
  6. Add Parmesan, sausage, and kale at end of cooking – adding these ingredients at the end will keep the Parmesan flavor sharp and prevent the sausage and kale from overcooking.

Recipe Variations

Try these ideas for a different twist on this risotto.

  • Add more vegetables – try adding a handful of sun-dried tomatoes, sautéed sweet pepper, or mushroom.
  • Use another green – swap out the kale with baby spinach.
  • Try another cheese – replace the Parmesan with asiago, gouda, or cheddar.
  • Make it vegetarian – replace the chicken stock with vegetable stock and skip the sausage.

Serving Suggestions

This risotto is delicious all on its own but also a great choice to serve alongside roast chicken, steak, or pork. It’s also amazing served alongside a leafy salad with garlic bread.

Creamy restaurant-style sausage risotto features seared sausage slices, tender kale, and lots of fresh-grated Parmesan cheese.

A bowl of this rich and creamy risotto may just fool anyone into thinking they’re actually at a fancy restaurant. And they are, it’s called your kitchen!

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

Creamy restaurant-style sausage risotto features seared sausage slices, tender kale, and lots of fresh-grated Parmesan cheese.

More risotto recipes to add to your dinner menu.

Creamy restaurant-style sausage risotto features seared sausage slices, tender kale, and lots of fresh-grated Parmesan cheese.
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4.50 from 4 votes

Parmesan Sausage Risotto

Creamy restaurant-style sausage risotto features seared sausage slices, tender kale, and lots of fresh-grated Parmesan cheese.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 servings
Calories 477kcal

Ingredients

  • 2 tablespoons unsalted butter, divided
  • 10 oz link sausage, thinly sliced
  • 1 small shallot, minced
  • 3 medium cloves garlic, minced
  • 1-1/2 cups arborio rice
  • 1/2 cup white wine
  • 4 to 4-1/2 cups warmed chicken stock
  • 1/2 cup grated Parmesan cheese
  • 1 cup firmly-packed kale leaves
  • Salt and pepper to taste

Instructions

  • Melt 1 tablespoon butter in a large high-walled skillet over medium-high heat and swirl to coat pan. Add sausage in a single layer and cook 4-6 minutes, tossing occasionally until sausage is browned. Transfer sausage to a bowl and cover to keep warm.
  • Melt remaining 1 tablespoon butter in same pan over medium heat. Add shallot and sauté 3-5 minutes until shallot is translucent.
  • Add garlic and rice to pan and let cook 2-3 minutes until rice is lightly toasted. Pour wine into pan and let cook until reduced in half, stirring occasionally.
  • Reduce heat to medium-low and begin adding warm chicken stock to rice, a little bit at a time, waiting until liquid is evaporated before adding more stock.
  • Continue adding warm stock in small amounts 20-25 minutes stirring frequently until rice is tender and creamy. Fold sausage, Parmesan, and kale into risotto, folding until Parmesan is melted and kale is wilted.
  • Season risotto with salt and pepper to taste and serve immediately while warm. Enjoy!

Notes

Storing Instructions
Risotto is best if served immediately after cooking.

Nutrition

Serving: 8 oz risotto | Calories: 477kcal | Carbohydrates: 56g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 899mg | Potassium: 215mg | Fiber: 2g | Sugar: 3g | Vitamin A: 919IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 4mg
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

This post was updated with new recipe adjustments and photos on 12/8/25.

Reader Interactions

Comments

  4. Stacey @ Bake.Eat.Repeat. says

    I love love love risotto. It’s so good. But I’ve only made it a couple of times because my husband isn’t a big fan. Maybe I just haven’t found the right version for him! I’ll have to try this one. Especially when it’s quick and easy to make too!

    Reply

  5. Liz @ Floating Kitchen says

    I absolutely adore risotto! It’s one of my favorite one-pot meals. So creamy and dreamy and great for using up whatever veggies I have left in the refrigerator. So all that’s really left to say is “what time should I arrive at your house for dinner tonight?”.

    Reply

  6. Annie says

    So we have been eating a lot of white wine risotto lately except my husband can never remember what it is called so sometimes he asks me for “boozy rice” lol!
    I need to make this! It looks incredible!

    Reply

  7. marcie says

    I order risotto out all the time but rarely make it at home because I’m the only one that LOVES it. I never realized how easy it was until I made it in culinary school for the first time, and I need my family to get on board! haha I love this 30 minute version with sausage and kale — and one pot! 🙂

    Reply

  9. Izzy says

    I have a secret, I’ve never eaten risotto before! I’ve always been scared to make it and I guess I’ve just never ordered it while out, but you have me craving some!! I especially want some with all that creamy parmesan on it!

    Reply

  14. Kelly says

    Your risotto looks perfect, Sarah! I was so addicted to risotto when I was pregnant with both of my kids and seriously made it twice a week – because carbs and cheese = yum! Love the kale and sausage in here and only 30 minutes? Heck yes! 🙂

    Reply

  15. Rachel @ Bakerita says

    Oh my goodness, this looks AMAZING Sarah. I totally just added a bunch of these ingredients to my grocery list 🙂 definitely trying this for dinner this week. It’s been so darn cold and I want a big bowl of warm risotto to warm me up 🙂

    Reply
4.50 from 4 votes (1 rating without comment)

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