Creamy Schneider Sausage Risotto Recipe (with parmesan)

A simple, cozy Italian sausage risotto that’s creamy, rich, and perfect for busy weeknights. This is a classic homemade risotto made in one pan with juicy sausage, tomatoes, and parmesan cheese  for the best creamy texture!

This is one of my absolute favorite risotto recipes because its a one-pot meal that the whole family will love!

If you like easy & tasty recipes like this one, you are also going to LOVE my Creamy Sausage Pasta, Chorizo Sausage Pasta & my Creamy Tomato Garlic Pasta Recipe!

Ingredients

• Olive oil
• Schneider sausage
• Fresh Garlic
• Baby tomatoes
• Arborio rice
• Heavy cream
• Chicken stock or seasoned water
• Garlic powder & Smoked paprika
• Parmesan cheese

See recipe card for quantities!

Instructions

Cook the sausages & set aside!

Sauté the veggies, add in the risotto, heavy cream & broth!

Let this all simmer together until the risotto is fully cooked through!

Add in the parmesan & parsley off heat, serve & enjoy!

1. Heat a large skillet or heavy skillet over medium heat with olive oil. Add the sausage and cook for 5–7 minutes, breaking it up and letting it brown. Remove and set aside, leaving about a tablespoon of the rendered fat in the pan.
2. In the same pan, add garlic and baby tomatoes. Cook over medium heat until the tomatoes soften and release their juices. If needed, deglaze the bottom of the pan with a splash of water.
3. Add the Arborio rice and toast for 1–2 minutes, stirring so it’s fully coated.
4. Pour in the heavy cream and chicken stock and return the sausage to the pan. Cook over medium-low heat, stirring often, until the rice is tender and a creamy risotto forms (about 20–25 minutes). Add a little extra liquid if needed so nothing sticks.
5. Once the rice is fully cooked, turn the heat off or on a low simmer... stir in garlic powder, smoked paprika, and parmesan cheese off heat until smooth. Finish with black pepper and fresh parsley. Taste and adjust salt if needed.

Scroll all the way down for the full recipe card!

Substitutions

• Schneider sausage → sweet Italian sausage, hot Italian sausage, andouille sausage, chicken sausage, turkey sausage
• Arborio rice → other short-grain rice (not traditional risotto, but works in a pinch) or regular rice
• Chicken stock → dry white wine, homemade stock or water with spices
• Heavy cream → half-and-half (less rich, still creamy)
• Parmesan cheese → Grana Padano or Pecorino Romano
• Baby tomatoes → canned diced tomatoes or cherry tomatoes
• Garlic → diced onion or shallots

Equipment

• Large skillet or Dutch oven
• Wooden spoon
• Small saucepan (to keep stock warm)
• Sharp knife

Storage

Store leftovers in an airtight container (or a ziplock bag) in the fridge for up to 2-3 days. Reheat gently with a splash of stock to bring back the creamy texture.

FAQ

Related

Looking for other creamy & easy recipes like this one? Try these:

Pairing

These are my favorite desserts to serve with this creamy sausage risotto recipe:

Creamy Schneider Sausage Risotto

5 from 1 vote

A simple, cozy & creamy sausage risotto that’s easy to make and perfect for busy weeknights. This is a classic homemade risotto made in one pan with juicy sausage, tomatoes, and parmesan cheese  for the best creamy texture!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American, Italian

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 tablespoon cooking oil
• 5 Schneider sausages sliced
• 5 garlic cloves minced
• 12 oz baby tomatoes about 2 cups
• 1 teaspoon salt
• 1½ cups Arborio risotto if using regular rice please see notes
• 2 cups heavy cream
• 4 cups broth or water + whatever spices you like
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 cup freshly grated Parmesan
• Salt & pepper to taste
• Fresh parsley

Equipment

• Large Skillet
• Cutting Board
• Knife

Method

 

1. Heat a large pan over medium heat and add the oil. Cook the sliced sausages for about 5–7 minutes until browned, then remove and set aside. (WATCH FULL VIDEO BELOW)
2. In the same pan, add the garlic and baby tomatoes. Cook 5–7 minutes until the tomatoes soften and burst. If the pan looks a little dark from the sausage, splash in some water and scrape it up.
3. Add the risotto and toast it with the tomatoes for about 2 minutes, stirring.
4. Pour in the heavy cream and broth and add the sausage back in. Cook over medium heat, stirring often, for 12–14 minutes until the risotto is tender and creamy. If it gets too thick before it’s done, add water ½ cup at a time and keep stirring so it doesn’t stick.
5. Once the risotto is fully cooked, turn the heat off. Now add the garlic powder, smoked paprika, Parmesan, and parsley. Stir until everything’s smooth and creamy — adding the parm off heat is key.
6. Season with salt and pepper, give it one last mix, and serve with extra parmesan if you’d like. (WATCH FULL VIDEO BELOW)

Notes

Note: If you’re using regular rice instead of risotto:
1½ cups rice, 1 cup heavy cream, 2 cups broth.

Tried this recipe?Let us know how it was!

Food safety

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.