Sausage and Rosemary Risotto

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, creamy risotto with savory sausage and fragrant rosemary, cooked to perfect al dente texture in a single pot. This Italian-inspired one-pot recipe, ready in about 45 minutes, pairs arborio rice, Italian sausage, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add 12 ounces sliced Italian sausage and cook for 5 minutes until browned, then remove and set aside.
  2. Step 2: Add 1 medium diced onion and 3 minced garlic cloves to the saucepan, sautéing for 3 minutes until softened and fragrant.
  3. Step 3: Stir in 1 cup arborio rice and cook for 2 minutes, coating each grain in oil.
  4. Step 4: Pour in 1/2 cup white wine and simmer until evaporated, about 2 minutes.
  5. Step 5: Add 4 cups warm chicken stock, 2 tablespoons chopped rosemary, 1/4 cup grated parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer.
  6. Step 6: Cook for 20 minutes, stirring every 5 minutes, until rice is tender and liquid is absorbed.
  7. Step 7: Stir in the cooked sausage and adjust seasoning. Serve immediately.

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