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+ servings

sausage and broccoli risotto

serves 6
by Nancy


  • 3 tablespoons unsalted butter
  • 1 bunch broccoli roughly chopped (about 8 ounces)
  • 1 lb 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


  1. preheat the oven to 450 degrees f.
  2. heat 1 tablespoon butter in a dutch oven or ovenproof pot over high heat.
  3. add the broccoli and stir-fry until just tender, 3 to 4 minutes.
  4. transfer to a plate using a slotted spoon.
  5. add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes.
  6. add the rice and garlic and cook, stirring, 1 more minute.
  7. add the wine to the pot and cook until evaporated, about 2 minutes.
  8. add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil.
  9. transfer the pot to the oven and bake until the rice is tender, about 15 minutes.
  10. remove the pot from the oven. (don't worry if the risotto seems wet; it will thicken when you add the cheese.)
  11. vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes.
  12. stir in the broccoli and divide among bowls.