Grilled Vegetable and Sausage Risotto

Grilled Vegetable And Sausage Risotto

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Carolyn Haas


I've been trying different versions of risotto lately. This one is good if you have leftover grilled veggies and leftover breakfast sausage. I like to substitute turkey or chicken breakfast sausage to reduce fat content. If you cook the sausage and bacon together, leave the bacon in slices so it's easy to separate the sausage from the bacon.


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15 Min
30 Min
Stove Top


  • 2 slice
  • 6 oz
    breakfast sausage, sliced or crumbled
  • 1/2 c
    shallots or onions, chopped
  • 1 c
    arborio rice
  • 3 c
    chicken stock
  • 2 c
    grilled or roasted veggies, chopped (zucchini, red pepper and mushrooms or your choice)
  • 1/4 c
    grated parmesan cheese
  • 1 Tbsp
    fresh basil leaves, chopped (use less if dried)

How to Make Grilled Vegetable and Sausage Risotto


  1. Roast or grill veggies if you don't have any leftovers. Set aside.
  2. Cook sausage and bacon over medium heat until bacon is crisp. Transfer to a paper towel; set aside. Pour off all but 1 tablespoon of the drippings.
  3. Add shallots or onions to drippings in skillet; cook 3 minutes, stirring occasionally.
  4. Add rice; cook and stir to coat the grains for 1 minute.
  5. Add 1 cup of the broth; simmer until broth is absorbed, stirring occasionally. Continue adding broth 1/2 cup at a time cooking until broth is absorbed before adding more.
  6. Continue simmering stirring occasionally until rice is firm to the bite. (This will take about 18 to 20 minutes total time).
  7. Stir in sausage and vegetables; continue cooking 3 to 4 minutes or until heated through and rice is tender, adding additional broth if needed to keep a creamy consistency.
  8. Remove from heat; stir in cheese and crumble in the reserved bacon. Top with basil.

Printable Recipe Card

About Grilled Vegetable and Sausage Risotto

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Italian

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