Creamy Sausage Risotto with Lemon, Herbs and Pistachios

This creamy risotto is the ultimate comfort food, combining savory Italian chicken sausage with a bright, lemony finish. The slow-stirred arborio rice creates a luscious, velvety texture, while sautéed scallions and garlic add depth. Toasted pistachios and fresh parsley provide a delightful crunch and herbaceous pop.

Perfect for a chilly evening, this dish is both satisfying and elegant. The melty Italian cheese blend ties everything together and a squeeze of lemon juice cuts through the richness. Serve it as a main course or a hearty side-either way, it’s sure to impress.

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Ingredients

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of water to a boil. Add the arborio rice and cook until tender, about 18-20 minutes. Drain and set aside.
2. While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add the Italian chicken sausage and cook, breaking it up, until browned, about 5-7 minutes. Transfer to a plate.
3. Finely chop the onion and mince the garlic. Thinly slice the scallions, separating white and green parts. Zest and juice the lemon. Chop the parsley leaves.
4. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the onion and white parts of scallions, cooking until softened, about 3-4 minutes. Add garlic and cook 1 minute more.
5. Stir in the cooked rice, chicken stock concentrate and 1 cup of water. Cook, stirring, until the liquid is mostly absorbed, about 3-4 minutes.
6. Reduce heat to low. Add the cooked sausage, lemon juice, half the parsley and half the Italian cheese blend. Stir until cheese is melted and everything is combined. Season with salt and pepper to taste.
7. In a small dry skillet, toast the pistachios over medium heat until fragrant, about 2-3 minutes. Chop roughly.
8. Serve the risotto topped with remaining cheese, scallion greens, remaining parsley, lemon zest and toasted pistachios.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with pork or turkey sausage, but adjust cooking time accordingly.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can reheat leftovers with a little broth or water to restore creaminess.

What can I use instead of Italian cheese blend?

A mix of Parmesan and mozzarella works well or use any melting cheese like fontina.