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