Tasty and flavorful, risotto with broccoli and sausage is a classic combination in Italian cuisine — a dish that appeals to both adults and children.
It’s a simple dish but very savory and appetizing. To prepare it I began by browning the sausage, then added the rice and broccoli and finished cooking by adding hot broth, which I make with my homemade stock cube.
You can prepare this risotto with Arborio or Carnaroli rice, which absorb liquids well and release their starch, creating the typical creamy risotto texture. To further enrich the dish, you can add grated Parmesan at the end of cooking and a grind of pepper.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 2/3 cups Carnaroli rice
- 1 2/3 cups broccoli florets
- 7 oz sausage (casing removed)
- vegetable broth
- 1 tbsp olive oil
- salt
- 1 tbsp butter
Recommended Tools
- Pentola
Steps: Risotto with Broccoli and Sausage
First, remove the sausage casing and break the sausage into small pieces, then brown it in the pot with 1 tbsp of olive oil for a few minutes.
Meanwhile, wash the broccoli and cut it into small florets.
When the sausage has taken on some color, add the rice and toast it over low heat for a couple of minutes.
Now add a little broth, the broccoli and stir, continuing to add broth until the risotto is cooked. Taste the rice, adjust the salt and turn off the heat.
Add 1 tbsp of butter and stir well to cream the risotto. Serve immediately.
FAQ (Questions and Answers)
How can I further enrich the risotto?
You can add grated Parmesan before creaming it.
