Go Back
+ servings
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.
Add to Collection
Print Pin
5 from 2 votes

One-Pot Parmesan Risotto with Sausage + Kale

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Calories 333kcal


  • 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.


Risotto is best if served immediately after made, as it will firm up and lose it's creaminess the longer it cools.


Serving: 1g | Calories: 333kcal | Carbohydrates: 33.8g | Protein: 12.1g | Fat: 15.3g | Saturated Fat: 8.6g | Polyunsaturated Fat: 6.7g | Cholesterol: 41mg | Sodium: 659mg | Fiber: 1.6g | Sugar: 1.2g