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–+ servings
sausage risotto

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!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 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

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.
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