Combine your love of Italian meat sauce and risotto with this Sausage, Tomato, and Roasted Garlic Parmesan Risotto recipe! A creamy, tomato flavored rice with cheese, roasted garlic, and Italian sausage.
Why You Will Love This Recipe
Risotto is one of my all-time favorite foods! When I find risotto on a menu, I know I have to get it.
You can bring the joys of risotto home with this Sausage, Tomato, and Roasted Garlic Parmesan Risotto.
These are the ingredients you need for this sausage risotto recipe:
- Arborio Rice
- Italian Sausage
- Tomato Paste
- Roasted Garlic
- Garlic Powder
- Red Onion
- Parmesan Cheese
- White Wine
- Chicken Stock
- Black Pepper
This is the equipment you need to make the recipe:
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Large Pot
- Small Pot
- Cooking Spoon
First melt some butter and cook the onion.
Then toast the rice in it to get a little browning.
Add the wine and cook until reduced but not all gone.
Slowly add a little stock at a time, while constantly stirring. When it is almost absorbed, add a little more stock and repeat.
Some people say that they do not notice a difference if they stir or not, and just let the rice sit there and cook in all of the liquid at once. But I DO notice a difference.
The stirring and gradually adding of the liquid definitely makes the risotto creamier.
Grab a glass of wine or a friend and hang out with your risotto for a bit, stirring as it cooks.
Yes, you can go back and forth to the pot stirring every few minutes, but the best ever risotto I made was when I was constantly stirring.
Once you get the texture you want, add the remaining butter along with the cheese, roasted garlic, and tomato paste.
Season to taste as desired.
Serve warm and top with the slices sausage! Or mix it in!
Modifications and Substitutions
You could also swap the sausage for chicken!
Pecorino Romano is always a great swap for Parmesan.
The quality of Parmesan in this Sausage, Tomato, and Roasted Garlic Parmesan Risotto is extremely important.
The cheese is a primary flavor and so you want to use ingredients that taste good as it will just make the dish better. If you use the pre-ground, cheese in a can stuff, it will not taste as good. You get out of it what you put into it!
Making risotto was always somewhat intimidating to me. I would hear about how difficult it is to cook. Lots of stirring and the gradual adding of liquid sounded complicated so I avoided it for a long time.
But it is really not that difficult, it just takes a little time and attention with the stirring.
Just get comfortable, grab a glass of wine, and settle in for some one-on-one personal time with your risotto. You can do it, too! It is definitely worth the effort and this Sausage, Tomato, and Roasted Garlic Parmesan Risotto will likely become a family favorite!
You will hear a lot of answers to this question, but the best risotto I have ever made was when I was constantly stirring.
The more you stir, the more creamy starches you make to get that texture you want.
The creamy taste comes from starches released by the rice when you stir.
Honestly either one is fine!
Yes! This is important to get the creamy rice texture!
- 6 Tablespoons unsalted butter
- 2 Tablespoons red onion finely diced
- ½ teaspoon garlic powder
- 1 1/2 cups arborio rice
- 1 cup white wine (not sweet) (see note)
- 6 cups chicken stock (or vegetable stock)
- 2 Tablespoons tomato paste
- 1-2 heads roasted garlic (see note)
- 4 links Italian sausage
- 1 cup freshly grated Parmesan
- black pepper
- Roast your garlic if it is not done already (see note).
- Place the stock in a pot and heat over medium low. You want the stock to be warm when adding it to the risotto so that the temperature change does not affect the rice.
- In a large pot over medium heat, melt 3 Tbsp of the butter. When melted, add the red onion. Cook until the onion is translucent but not yet browning, approximately 3-5 minutes.
- Add the rice and garlic powder. Stir. Continue cooking to slightly toast the rice until it is just starting to show a little brown color, approximately 3-5 minutes.
- Add the white wine to the pot. Cook until the rice is almost dry, where most of the wine has been absorbed.
- Start cooking your Italian sausage while your risotto is going. Heat a medium saute pan over medium heat. When hot, add the sausage. Cook until browned, approximately 5-7 minutes. Flip and cook until the other side is browned and the sausage is cooked through, approximately 5 minutes more. Set aside.
- Add 1/2 cup of stock to the rice. Stir continuously until most of the stock has been absorbed. Repeat this process one cup of stock at a time until the rice is cooked thoroughly. You want the rice to have just a little bit of bite left so that it is not completely mushy. Depending on your rice, you may need more or less stock for the right consistency so start tasting the rice after 4 cups have been added.
- When your rice is cooked through, remove the pot from the heat. Add the rest of the butter, the Parmesan cheese, roasted garlic, and tomato paste. Stir to combine.
- Taste the risotto and season with salt and pepper as desired. Serve with Italian sausage or other meat of choice if desired.