Sun-Dried Tomato & Italian Sausage Risotto Recipe


  • 1 1/2 cups uncooked Arborio Rice
  • 2 cups water
  • 2 1/2 cups chicken broth
  • 1/4 cup olive oil, divided
  • 1/4 lb lean Italian sweet sausage, crumbled
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup drained and chopped oil-packed, sun-dried tomatoes
  • 1/4 cup heavy cream
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley


  • Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  • Meanwhile, heat 2 tablespoons olive oil in large saucepan over medium heat; add sausage and cook until browned. Drain on paper towels; set aside.
  • Heat remaining 2 tablespoons olive oil over medium heat; add shallot and garlic and cook until soft.
  • Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.
  • Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
  • Stir in sausage, sun-dried tomatoes, cream, cheese and parsley. Stir until mixture is creamy, about 2 to 3 minutes.