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Sausage Risotto with Roasted Tomatoes
Italian

Sausage Risotto with Roasted Tomatoes

Creamy risotto studded with browned Italian sausage, topped with tomatoes roasted until they burst.

Total
40 min
Prep
10 min
Cook
30 min
Serves
4
  • comfort
  • gluten-free

Ingredients

For 4 servings

  • italian sausage20 oz
  • arborio rice2 cup
  • cherry tomatoes2 cup
  • yellow onion¾ piece
  • chicken broth96 tbsp
  • parmesan cheese8 tbsp
  • butter4 tbsp
  • garlic4 clove
  • fresh basil12 sprig
  • olive oil2 tbsp
  • salt1 tsp
  • black pepper½ tsp

You'll need

oven · sheet pan · pot

Method

  1. Preheat oven to 425 F. Roast tomatoes in oil and salt 20 minutes.

    22 min · roast

  2. Squeeze sausage from its casing and brown hard in a pot, 6 minutes.

    7 min · fry

  3. Lift out sausage. Soften onion and garlic in the fat, 4 minutes.

    5 min · saute

  4. Add rice, stir 2 minutes until the grains turn translucent at the edge.

    3 min · saute

  5. Add hot broth a ladle at a time, stirring, until creamy — about 18 minutes.

    18 min · simmer

  6. Beat in butter and parmesan off the heat. Return the sausage.

    3 min · prep

  7. Spoon roasted tomatoes over and tear basil on top.

    2 min · rest

Serving suggestion

Risotto waits for nobody — have everyone seated before the butter goes in.

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