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Italian Sausage Risotto Recipe

Italian Sausage Risotto Recipe | Once A Month Meals | Freezer Cooking | OAMCI was recently looking for ways to use some sausage I had frozen in the freezer. I went searching the web for recipe inspiration and realized I had never in my life made a risotto recipe. Hmm. So I explored some different recipes, combined a few and came up with recipe. This creamy risotto is a perfect chilly fall dinner. The blend of cheeses, sausage and rice make it a meal that won’t wane in several hours. On first look I wasn’t too excited about it. However, it ended up being very tasty and my husband especially loved it.


Tricia @ onceamonthmeals.com


  • 1 Tablespoon Olive Oil
  • 16 ounces Italian Sausage links (like Johnsohnville), sliced
  • 1 cup apple juice
  • 1 cup onion, diced
  • 1 Tablespoon garlic, minced
  • 1/2 teaspoon dried thyme
  • 1.25 cups rice
  • 1 cup Chardonnay or dry white wine (can also sub apple juice)
  • 3.5 cups chicken broth
  • 1 cup peas, frozen
  • 1/2 cup Parmesan Cheese, grated
  • 1/2 cup Romano Cheese, grated


In a large saucepan, cook the sausage in apple juice. When finished cooking, remove from pan and slice. Heat oil in a large stockpot,  add sliced sausage and onion, cooking until browned and softened, about 3-5 minutes. Add garlic and thyme, cook for one minute longer. Add wine and rice and stir until the liquid is absorbed. Stir in 3 cups of the chicken broth. Lower the heat to low and simmer, uncovered, until broth is absorbed. Add the rest of the chicken broth slowly, stirring until rice is cooked and creamy. Stir in peas and cheeses; cook until heated through. Serve.

Freezing Directions:

Follow all directions above. Allow to cool. Package in freezer containers. To serve: Thaw. Slowly warm on stove top, in slow cooker or in microwave. You may need to add a little chicken broth to bring it back to it’s creamy texture.

Servings: 4

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14 Responses to “Italian Sausage Risotto Recipe”

  1. This sure does sound good – especially with the yummy cheeses! I make risotto a lot – it’s a wonderful go to dish.

  2. Marni says:

    Ooooh, that looks yummy! Glad I stopped by your blog! Now I’m hungry!

  3. Theresa says:

    So my daughter and I got this started. Everything was sauteing nicely. I go to grab the rice and whammo! It wasn’t there. I just bought white and brown rice at the store today. I had the brown, but the white didn’t make it home. Since we were so far into the recipe I am giving it a whirl. It won’t be risotto as brown rice never gets naturally creamy, but it will be good. It smells amazing.

  4. hOPE says:

    DO you use just regular rice or arborio? I have always used arborio for risoto, but there was no specification.

  5. […] of recipes, I tried this recipe the other night with another package of that yummy Johnsonville sausage that I bought on sale with the $1 off 1 […]

  6. Rebecca Lindsey says:

    MAde this for my meal swap group. Was a little nervous as I used regular long grain rice, not arborio, and froze it, but it was fab. Everyone in the group loved it. I also used crumbled sausage vs links and still great. Thank you!

    • Lisa says:

      Rebecca – Thanks for sharing your alterations to the original recipe! We love it when readers add their own twist to our recipes!

  7. […] MAIN COURSE FOUR Southwestern Casseroles TWO Pork Ribs* I used Pork Baby Back Ribs and I did not brown the ribs before freezing or cooking. I just dump them into the crock pot. THREE Teriyaki Honey Chicken FOUR Honey Pecan Chicken Breasts* I’ve made this with both pork chops and chicken breasts and I prefer the chicken breasts. I also like to wrap the raw chicken/topping in foil packets. I freeze, thaw and cook them in packets and it keeps the chicken juicy and delicious. TWO Chicken Broccoli Casseroles TWO Chicken Stuffing Bakes FOUR Italian Sausage Risottos […]

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