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
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
Preheat oven to 425 F. Roast tomatoes in oil and salt 20 minutes.
22 min · roast
Squeeze sausage from its casing and brown hard in a pot, 6 minutes.
7 min · fry
Lift out sausage. Soften onion and garlic in the fat, 4 minutes.
5 min · saute
Add rice, stir 2 minutes until the grains turn translucent at the edge.
3 min · saute
Add hot broth a ladle at a time, stirring, until creamy — about 18 minutes.
18 min · simmer
Beat in butter and parmesan off the heat. Return the sausage.
3 min · prep
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.