Sweet Italian Sausage & Roasted Pepper Risotto

SausagePepperRisotto marsfoodservices image


  • 1 pouch BEN’S ORIGINAL™ READY RICE™ for Risotto
  • 1 tbsp Butter
  • 1/4 cup Onion, 1/4" diced
  • 1/2 tsp Garlic, minced
  • 3/4 cup Canned Chicken Stock
  • 1/4 cup Parmigiano Reggiano, grated
  • 1/2 cup Sweet Italian Sausage (out of the casing)
  • 1/2 cup Roasted Red & Yellow Pepper Strips, drained
  • 2 tbsp Red Wine
  • 1/8 cup Parsley, chopped (minced)

Sweet Italian Sausage & Roasted Pepper Risotto

Makes: 3 servings


1. Add butter, onions, and garlic in a 4 qt sauce pot. Bring onions and garlic to a sizzle over high heat. Cook for about 1 minute. Avoid color.
1. Add sausage and brown in the pot. About 2 minutes.
2. While sausage is cooking, break up Risotto as best as possible in the pouch before opening.
3. Once sausage is cooked, deglaze with red wine and reduce by half.
4. Add chicken stock and roasted peppers and bring to a boil. Add Risotto and begin to stir with a wooden spoon. Break up any parts of clumped Risotto while stirring.
5. Continue stirring while Risotto absorbs the stock; about 2 minutes.
6. Once the liquid is unctuous and can coat the back of a spoon, remove pot from the heat. Add Parmigiano and parsley and stir until combined and creamy.
7. Divide Risotto between three plates. Tap the bottom of the plate to allow Risotto to settle. Finish with more grated Parmigiano if desired.