Creamy restaurant-style parmesan risotto loaded with plenty of sausage and kale, and made in one pot in only 30 minutes! Dinner is going to rock.
I have a public announcement to make, guys: I freaking love risotto. Seriously, of all the things culinary school has introduced my tastebuds to so far, risotto is totally my fav.
So far we’ve made it twice at school and each time only confirmed my love. I am officially obsessed with risotto and want it/require it in my face 24/7.
It’s the super-creamy texture, guys. It just does me in and all self-control heads for the hills.
I’m sorry, I feel as though I could just discuss my new-found love for risotto at length throughout this entire post. We could all think up a ton of words to describe how awesome it is. And I MIGHT even share my stash of arborio rice with you so that you might experience the glorious risotto coma I’m currently hanging out in. Maybe.
So let’s dish about my new favorite way to spend thirty minutes FLAT on dinner. It’s parmesan risotto obviously. With no shortage of kale and plenty of little sausage slices all hanging out in ONE pot.
You’ll find this risotto under my personal favorite category called “How To Win at Weeknight Dinners.”
Your face and the contents of this entire pan. It was meant to be.
P.S!! If you’ve never made risotto before, don’t sweat it! I go over the method in detail in the recipe below—it’s easy-peasy, I promise!
And obviously so freaking good.
Okay, I’m done.
Let’s eat risotto. Straight from the pan if you’re smart. 🙂
One-Pot Parmesan Risotto with Sausage + Kale
- 3 tablespoons butter divided
- 1 small onion finely diced
- 3 cloves garlic minced
- 3/4 cup arborio rice
- 1/4 cup white wine
- 2 cups chicken broth divided
- 1 cup diced kale leaves
- 3 turkey or chicken sausage links sliced 1/4-in thick
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- In a large saucepan over medium-high heat, heat butter until hot. Saute onion and garlic in butter until just tender. Stir in rice and stir occasionally until rice is evenly coated with butter (do not allow the rice to brown) Remove pan from heat and slowly whisk in white wine to deglaze pan.
- Return rice to medium-high heat and cook stirring occasionally until liquid is absorbed. Pour 1/2 cup chicken broth into pan, and stir occasionally until liquid is absorbed, about 7 minutes. Continue adding chicken broth 1/2 cup at a time using the same method until all the chicken broth is used and rice is tender and creamy (this process should take about 15 minutes in total)
- Stir kale, sausage slices, Parmesan, and remaining 1 tablespoon butter into risotto and gently heat through until sausage is warm and kale is wilted. Season risotto with salt and pepper to taste and serve immediately while warm and creamy.
30-minute dinners are just where it’s at! Check out these winners from all the gals involved in 30-Minute Thursdays!
One Pot Lemon Thyme Chicken and Rice from Bake.Eat.Repeat.
Easy Baked Gnocchi with Tomatoes and Mozzarella from Floating Kitchen
Shrimp Scampi Zoodles from Flying on Jess Fuel
Chicken Parmesan Meatballs with Easy Tomato Sauce from Kristine’s Kitchen
Creamy Lemon Spinach One-Pot Pasta from My Sequined Life
One Pan Chicken Fettuccine Alfredo from Pumpkin ‘N Spice
One-Pot Parmesan Risotto with Sausage and Kale from Whole and Heavenly Oven
Alyssa @ My Sequined Life says
Ahh risotto is so good!!! I don’t make it nearly enough (probably because in my head it’s labeled as a time-consuming recipe) so this one is just what I need! Plus with sausage and kale…perfection!
Risotto is seriously the EASIEST! You will literally be amazed, Alyssa. 😀 Let me know if you try this one!
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! 🙂
That sounds like the perfect amount of risotto per week for me! LOL. Thanks Kelly!
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 🙂
Yay! You need to let me know if you make this risotto, Rachel! You will adore it, I promise. 😀
Rachel @ Bakerita says
Update: I’m currently eating this and it’s sooooo good. I didn’t have kale, and added a spoonful of pesto at the end, but otherwise kept it the same. Yum!!! I’m so happy I’ll have leftovers.
Yay! SO glad you loved it, girl! You’re totally making me want to try this risottowith pesto now! Sounds fabulous. 🙂
Serves 30? Is that correct?!
Sorry for the typo, Maggie! This risotto serves 3.