Sausage and Broccolini Risotto

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  • Level: Easy
  • Total: 40 min
  • Prep: 18 min
  • Cook: 22 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

3 tablespoons unsalted butter

1 bunch broccolini, roughly chopped (about 8 ounces)

12 ounces sweet Italian sausage, casings removed

1/2 medium onion, finely chopped

1 medium carrot, finely chopped

1 cup arborio rice

1 clove garlic, minced

1/3 cup dry white wine

2 cups low-sodium chicken broth

1 14-ounce can diced tomatoes

1 cup grated fontina cheese

Directions

  1. Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat. Add the broccolini and stir-fry until just tender, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes. Add the rice and garlic and cook, stirring, 1 more minute. Add the wine to the pot and cook until evaporated, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil. Transfer the pot to the oven and bake until the rice is tender, about 15 minutes. Remove the pot from the oven. (Don't worry if the risotto seems wet; it will thicken when you add the cheese.) Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccolini and divide among bowls.  

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