Creamy Risotto with Sausage & Peppers

| by

This post may contain affiliate links.  For more information, read my disclosure policy here.   

The other day, I had some Italian sausage and leftover bell peppers in my fridge that I wanted to use up.  I knew I didn’t want pasta, but I wasn’t sure what I wanted.  Then, as I was standing in front of my pantry closet and staring blankly into it, it hit me.  Risotto!

Yes, risotto with sausage and peppers is what I was craving.  There’s just something about the creamy, rich, delicious-ness of risotto paired with zesty sausage and crisp, sweet peppers.  Is your mouth watering yet? Mine is. 

Now, I think risotto has gotten a bad rap.  People tend to shy away from making risotto because they think it’s difficult and cumbersome to make.  Don’t get me wrong.  Good risotto takes patience and a little love.  But, it’s not hard. You can do it.  I know you can!   A while ago I posted my recipe for the Perfect Risotto.  And that’s what I used when making this dish.

Creamy Risotto with Sausage & Peppers
Compliments of It’s a Keeper
www.everydaytastes.com

1 batch of The Perfect Risotto (http://www.everydaytastes.com/2010/11/16/the-perfect-risotto/)
1 Tbs olive oil
1.5 lbs of Italian sausage, casings removed
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, diced
1 clove of garlic, minced
2 tsp dried Italian seasoning
2 Tbsp tomato paste
1 cup white wine (or chicken broth)

Add olive oil to large skillet over medium-high heat. Add sausage, breaking it up into crumbles.  Cook until the sausage is cooked through.  Remove sausage from the pan.  Leave 1 Tbsp of the rendered sausage fat in the pan and add peppers and onions.  Saute until soft and slightly browned.  Add garlic, Italian seasoning, tomato paste, wine and cooked sausage.  Let simmer for 5 minutes.

Stir mixture into the prepared Perfect Risotto.  Top with grated Parmesan cheese and serve immediately.

Is It a Keeper?

Mmmmm. Perfecto!  By adding sausage and peppers to risotto, you kick the flavor factor waaaaay up!   With the spiciness of the sausage and the sweetness of the peppers and onions….yeah, it was good.  Really, really good.

When making risotto, you want to make sure you don’t over cook it.  Stick to the 18 minutes.  There should be enough liquid left that, when you scoop it onto your dish, the risotto starts to spread. You don’t want it to just be a blop of creamy rice on your plate.  It should spread out slowly and evenly on your plate.  That’s a good risotto.

Add some sausage and peppers…and that’s an even better risotto!

If you like this post, be sure to subscribe by clicking on the “subscribe” link on the right.  You’ll be notified my new posts.  Also, be sure to follow me on Facebook and Twitter.

I’ve shared this recipe on a number of  websites, blogs and recipe swaps that I’ve found.  Please check out these sites on the link tab above.

27 thoughts on “Creamy Risotto with Sausage & Peppers”

  2. This looks sooooo good. I love making risotto too…it’s so satisfying and comforting. I make a similar version but instead of the peppers, I use fennel. I saute it at the beginning with the shallots/onions and leave it in the pan with the rice. So good!

    Reply

  5. That recipe looks absolutely amazing. I’m going to try it! Now following you from the Friday blog hop. Hope you’ll come visit me

    Reply

  11. Hi! New follower from FMBT at Survey Junkie. I’m always looking for new recipes to try 🙂 Maybe you can do a guest post for me sometime when I do my Tasty Thursday posts if your interested of course.

    Reply

  12. I love cooking and your blog is what I am looking for. I love your recipes. I add it to my favorites so I can try your recipes!!!

    Returning the love from Ourfamilyworld.
    Have a great day
    Olfa.T
    http://www.ourfamilyworld.com/blog

    P.S I would love using HTML tags but It did not work..Guess I am not good about these things.. Can you give me a hint. please. Thanks

    Reply

    • Nope. Just follow the instructions and be sure to stick to the 18 minute time limit! You do have to have patience, but it’s sooooo worth it! 🙂

      Reply

  14. ohhhh I LOVE risotto! I spray the inside of a cookie cutter with oil and pack risotto into it, and then I have “heart shaped rice.” My kids will eat ANYTHING heart shaped!

    Reply

  16. Hi , found you through Totally Tuesday Blog Hop. I’m so glad I did because we are tired of pasta at our house and there are just so many ways of making it. I’m going to try your recipe.

    New Follower
    Yoli 🙂
    Apron Senorita

    Reply

Leave a Comment

FEATURED ON