Sausage And Fontina Risotto Recipe

Recipe By Slurrp

Sausage and Fontina Risotto is a creamy and flavorful Italian dish made with Arborio rice, sausage, and Fontina cheese. The risotto is cooked slowly, allowing the rice to absorb the flavors of the sausage and cheese, resulting in a rich and satisfying dish. The creamy texture of the risotto pairs perfectly with the savory sausage and the melted Fontina cheese adds a deliciously gooey element to each bite. This dish is perfect for a cozy dinner or a special occasion.

5
26 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
Sausage And Fontina Risotto
plan
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ingredients serve

Ingredients for Sausage And Fontina Risotto Recipe

  • 1/4 pound Italian Sausage, Casings Removed
  • 1/2 tablespoon Butter
  • 1/4 Small Onion, Finely Chopped
  • 0.38 cup Arborio Rice
  • 1 cup Chicken Broth
  • 2 ounce Fontina Cheese, Shredded
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley For Garnish

Directions: Sausage And Fontina Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, cook the sausage over medium heat until browned. Remove from the pan and set aside.
  • STEP 2.In the same pan, melt the butter and add the onion. Cook until the onion is soft and translucent.
  • STEP 3.Add the Arborio rice to the pan and stir to coat it with the butter. Cook for a few minutes until the rice is lightly toasted.
  • STEP 4.Gradually add the chicken broth to the pan, stirring constantly. Allow the rice to absorb the broth before adding more.
  • STEP 5.Continue adding the broth and stirring until the rice is cooked al dente, about 20 minutes.
  • STEP 6.Stir in the cooked sausage and Fontina cheese until the cheese is melted and the risotto is creamy.
  • STEP 7.Season with salt and pepper to taste. Serve the risotto hot, garnished with fresh parsley if desired.

Cooking Tips

  • Use a good quality sausage for the best flavor. Italian sausage works well in this recipe.
  • Stir the risotto constantly to prevent it from sticking to the pan and to ensure even cooking.
  • If the risotto becomes too thick, you can add a little more chicken broth or hot water to thin it out.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of chicken broth or water to the risotto and heat it in a saucepan over medium heat, stirring occasionally.
  • Serve the risotto as a main dish or as a side dish with grilled chicken or roasted vegetables.
Nutrition
value
1208
calories per serving
56 g Fat77 g Protein91 g Carbs4 g FiberOther

Current Totals

  • Fat
    56g
  • Protein
    77g
  • Carbs
    91g
  • Fiber
    4g

MacroNutrients

  • Carbs
    91g
  • Protein
    77g
  • Fiber
    4g

Fats

  • Fat
    56g

Vitamins & Minerals

  • Calcium
    291mg
  • Iron
    10mg
  • Vitamin A
    261mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    16mg
  • Vitamin B6
    1mg
  • Vitamin B9
    119mcg
  • Vitamin B12
    1mcg
  • Vitamin C
    15mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    175mg
  • Manganese
    1mg
  • Phosphorus
    860mg
  • Selenium
    65mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp