8 Replies to “Sausage Leek Risotto with Sage”

  1. ## Sausage Leek Risotto with Sage

    This sausage leek risotto with sage is rich, creamy, spicy, and loaded with chopped Swiss chard. It’s a perfectly comforting sausage risotto recipe!

    Prep Time: 10 minutes

    Cook Time: 45 minutes

    Servings: 6

    Calories: 520kcal

    Author: Kylie Perrotti

    ### Equipment

    * Wide pot

    ### Ingredients

    * 1 teaspoon neutral cooking oil for frying
    * 1 pound loose hot Italian sausage
    * 1/2 teaspoon crushed red pepper optional
    * 4 tablespoons butter divided
    * 2 small leeks thoroughly washed, trimmed, and cut thinly into rounds
    * 1½ cups arborio rice
    * 4-5 cups hot chicken broth low-sodium
    * 1 bunch Swiss chard stems removed, leaves chopped
    * 2 ounces sage leaves chiffonaded
    * ⅓ cup freshly grated parmesan cheese
    * Salt and pepper to taste

    ### Instructions

    #### Brown the Sausage:

    * Heat the cooking oil in a wide pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon as it cooks, for 10-12 minutes until well-browned and cooked-through. Season with extra crushed red pepper, if desired. Transfer to a paper towel-lined plate to drain.
    * Drain off excess fat from the pot, reserving any fond stuck to the bottom of the pot.

    #### Cook the Leeks:

    * Melt 2 tablespoons butter in the pot. Once frothy, add the leeks and cook for 8-10 minutes until very soft. Season lightly with salt and pepper.

    #### Start the Rice:

    * Melt the remaining butter in the pot and add the rice. Cook over medium heat, stirring regularly, for 2-3 minutes until just beginning to turn translucent.

    #### Cook the Risotto:

    * Add 1 ladle of the hot broth (it should be enough to mostly cover the rice in the pot) and bring to a low boil. Reduce the heat to low and stir often for 2-3 minutes until most of the liquid is absorbed. Continue adding a ladle of liquid and stirring for a few minutes until absorbed until 4 cups of the liquid has been added. If you need more liquid, add another cup and allow the liquid to absorb.

    #### Cook the Greens:

    * Once most of the liquid has been absorbed, add the chopped Swiss chard, sage, and reserved cooked sausage. Cook for 4-5 minutes, stirring regularly, until the Swiss chard is wilted. Taste and season with salt and pepper.

    #### Finish the Risotto:

    * Turn the heat off the risotto and allow it to rest for 5 minutes. Grate the parmesan cheese into the pot and stir to incorporate.

    #### To Serve:

    * Divide the risotto between bowls and add a little more parmesan on top, if desired. Enjoy!

    ### Nutrition

    Calories: 520kcal | Carbohydrates: 42g | Protein: 18g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 746mg | Potassium: 431mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3441IU | Vitamin C: 16mg | Calcium: 125mg | Iron: 4mg

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