One-Pot Italian Sausage Risotto with Risotto Rice
A one-pot Italian sausage risotto with artichoke hearts, spinach and garlic, finished with extra virgin olive oil, parmesan and pecorino romano, served over risotto rice.
Ingredients
Instructions
Season the Italian sausage and grill it over medium-high heat until well browned, about 7 minutes.
Add the artichoke hearts, spinach and garlic, cooking until softened, about 4 minutes.
Stir in the extra virgin olive oil, parmesan and pecorino romano for 3 minutes.
Cook the risotto rice separately and set aside.
Let the sausage simmer for about 9 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the risotto rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.