Today I want to tell you about a recipe that’s a real treat: risotto with cabbage and sausage. It’s one of those dishes that smells like home, winter, and family lunches. If you’re looking for a creamy, flavorful, and easy-to-make risotto, this is the perfect recipe. Risotto with cabbage and sausage is a rustic first course of Italian tradition, ideal for when you want something delicious without complicating your life. 😅
Cabbage is a winter vegetable that we often don’t know how to use, but I assure you that it gives its best in risotto. It softens, becomes sweet, and pairs wonderfully with the sausage, which adds that bold and indulgent touch.
Risotto with sausage and cabbage is perfect for a dinner with friends, a Sunday lunch, or even just to comfort yourself after a long day.
You only need a few ingredients: Carnaroli rice, fresh sausage, thinly sliced cabbage, onion, hot broth, and a bit of Parmesan for the creaminess.
The result is a warm, creamy, and full of flavor risotto. If you’re looking for simple and quick cabbage recipes, or ideas for winter risottos, this one is a must-save.
It’s an economical, genuine, and truly irresistible recipe. Trust me, once you try it, you won’t leave it!
If you like risottos, also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, All seasons
Ingredients
- 1.5 cups rice
- 0.88 lbs cabbage
- 0.44 lbs sausage
- 1 onion
- Half glass beer or wine about 100 ml
- to taste oil
- 0.5 cups grated Parmesan cheese
- 3 tbsps butter
Tools
- 1 Pan non-stick pans
- 1 Knife knives
- 1 Saucepan saucepans
Steps
In a saucepan, sauté the chopped onion with a drizzle of oil. Add half of the crumbled sausage and cook until golden brown.
Cut the washed cabbage into strips.
Add the cabbage, let it wilt for a few minutes, and then pour in the rice. Toast it for 2 minutes, then deglaze with white wine or beer.
Add hot broth little by little, stirring often. Cook for about 18 minutes or as indicated on the package.
Meanwhile, cook the remaining crumbled sausage in a pan without oil and add it to the risotto.
With the heat off, add butter and Parmesan cheese. Mix well until creamy risotto is obtained.
The cabbage and sausage risotto is ready!
✨Tips
-You can add a pinch of chili pepper for a spicy touch.
-If you want a lighter risotto, use chicken or turkey sausage.
