Risotto with beans and sausage is a dish I love and enjoy especially in winter, to warm up and brighten the coldest days.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 5/6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 cups rice
- 1.25 cups beans (fresh or frozen)
- 1/2 cup carrots (one small carrot)
- 1/2 cup onion (1 small onion)
- 1 stalk celery
- 1 clove garlic
- 3 tbsps olive oil
- 7 oz sausage
- 2 pinches fine salt
- 6 cups beef broth
- 2 cups water
- to taste Parmigiano Reggiano DOP (grated)
Preparation
In a pot, sauté the finely chopped onion, carrot, and celery in olive oil. Then add the beans, garlic clove, and half a liter of water, cover, and cook for about 30 minutes, until the beans are soft but not fully cooked.
Now add the sausage in pieces, the rice, and as the water dries up, pour a ladle of beef broth (you can also prepare the broth with a meat bouillon cube if you’re short on time) and stir. Continue like this until the rice is cooked, it will take about another 15/20 minutes (depending on the cooking time indicated on the rice box).
Serve hot, sprinkle with grated Parmesan if desired.
Tips/Suggestions
You can use the beans you have available at the moment; I freeze them to always have them on hand and thaw them directly in the pot. If you don’t have fresh ones, you can use dried beans, remembering to soak them at least the night before, rinse them the next day, and cook them. As a last resort, you can use canned beans, which you should add to the pot along with the rice.
If you liked Risotto with Beans and Sausage, try other rice recipes:
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