Sausage & Bean Risotto
Sausage & Bean Risotto
Ingredients
- 4 large sausage, removed from casing
- 300 g Arborio rice
- 4 lemon
- 4 rosemary sprigs, leaves chopped
- 2 tins cannellini beans, drained and rinsed
- 8 garlic cloves, minced
- 60 g tomato paste
- 4 pots chicken stock, or cubes, prepared as liquid stock
- 2 onion, diced
- as needed Parmesan cheese, for garnish, optional
- as needed olive oil, or neutral oil
- as needed salt
- as needed black pepper
Instructions
- 1
Dice the onions, chop the rosemary leaves, and mince the garlic cloves.
⏱️ 5 min
- 2
Add olive oil to a large frying pan or Dutch oven over medium heat. Remove the sausage from its casing and break it down directly into the pan. Cook until the sausage is browned with some crispy bits, stirring occasionally.
⏱️ 8 min
- 3
Remove about half of the cooked sausage from the pan and set it aside for topping. Add the diced onion to the remaining sausage in the pan and cook for a few minutes until softened.
⏱️ 5 min
- 4
Stir in the tomato paste, chopped rosemary, and minced garlic. Cook for another few minutes, stirring to combine. Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly to coat the grains.
⏱️ 4 min
- 5
Begin to add the prepared chicken stock bit by bit to the rice. Stir often, allowing each addition of stock to be absorbed by the rice before adding more. Continue adding stock and stirring for 12-15 minutes.
⏱️ 15 min
- 6
Taste the rice to check its doneness. Once it's almost cooked to your liking, add the drained and rinsed cannellini beans. Zest a bit of lemon directly into the risotto (to your preference) and crack in some black pepper.
⏱️ 5 min
- 7
Continue cooking and stirring until you are happy with the consistency of the risotto. Season with salt to taste as you go, but be mindful that the stock is already salty, so add salt after most of the stock has been incorporated.
⏱️ 3 min
- 8
Plate the risotto in bowls. Top with the reserved crispy sausage bits and garnish with an optional sprinkle of grated Parmesan cheese.
Kitchen Tools
Sausage & Bean Risotto
- 4 large sausage, removed from casing
- 300 g Arborio rice
- 4 lemon
- 4 rosemary sprigs, leaves chopped
- 2 tins cannellini beans, drained and rinsed
- 8 garlic cloves, minced
- 60 g tomato paste
- 4 pots chicken stock, or cubes, prepared as liquid stock
- 2 onion, diced
- as needed Parmesan cheese, for garnish, optional
- as needed olive oil, or neutral oil
- as needed salt
- as needed black pepper
Instructions
- 1
Dice the onions, chop the rosemary leaves, and mince the garlic cloves.
⏱️ 5 min - 2
Add olive oil to a large frying pan or Dutch oven over medium heat. Remove the sausage from its casing and break it down directly into the pan. Cook until the sausage is browned with some crispy bits, stirring occasionally.
⏱️ 8 min - 3
Remove about half of the cooked sausage from the pan and set it aside for topping. Add the diced onion to the remaining sausage in the pan and cook for a few minutes until softened.
⏱️ 5 min - 4
Stir in the tomato paste, chopped rosemary, and minced garlic. Cook for another few minutes, stirring to combine. Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly to coat the grains.
⏱️ 4 min - 5
Begin to add the prepared chicken stock bit by bit to the rice. Stir often, allowing each addition of stock to be absorbed by the rice before adding more. Continue adding stock and stirring for 12-15 minutes.
⏱️ 15 min - 6
Taste the rice to check its doneness. Once it's almost cooked to your liking, add the drained and rinsed cannellini beans. Zest a bit of lemon directly into the risotto (to your preference) and crack in some black pepper.
⏱️ 5 min - 7
Continue cooking and stirring until you are happy with the consistency of the risotto. Season with salt to taste as you go, but be mindful that the stock is already salty, so add salt after most of the stock has been incorporated.
⏱️ 3 min - 8
Plate the risotto in bowls. Top with the reserved crispy sausage bits and garnish with an optional sprinkle of grated Parmesan cheese.