Home ยป Sausage and Tomato Risotto

Sausage and Tomato Risotto

Memorial Day weekend, I neeeeeeeeeed you. I am down a team member at work so I’ve been pulling double duty, covering the front desk and referrals for my department. Needless to say, it has been chaotic. It would have been nuts even if I were fully staff — May is our busiest month of the year, year over year.

But yesterday and today were over the top with chaos.

You see, I wasn’t able to access the clinic’s main line to check voicemails. The voicemails were piling up since yesterday and my IT ticket was sent to HR who knew not one hint of what to do with it. Today started where yesterday picked up with a whole lot of frustration.

By 2:45pm when I was FINALLY able to access voicemail, there was a whopping 60 voicemails to listen to and return. SIXTY. Y’all, that is a nightmare on the Friday of a holiday weekend. I wanted to cry and walk out, if I’m being honest. But, I got to work and got it allllllll taken care of. That piece of the work, anyway. There’s plenty awaiting me for Tuesday morning, but ya know, that stress is going to be side-lined for next week. I am mentally and emotionally onto the weekend.

The long weekend. The holiday weekend. The weekend that looks to have weather on the up and up because let’s just agree here: 49 and rain is NOT my idea of a holiday weekend success. We’re cuddled up tonight with leftovers and a good glass of wine, enjoying the leftover comfort food from our anniversary dinner pasta making class, in fact! It doesn’t quite feel like burgers and potato salad just yet.

Plus, who doesn’t love some killer Italian? Mmmm mmmm mmmm! As it ends up, pasta is not all that challenging to make. And a pasta attachment for the stand mixer is pretty darn awesome. Mine is on the way so that we can recreate pasta making at home. I think it’s an activity my girls would love, and one that doesn’t include standing over a stove.

Like risotto. Poor risotto. Always getting the reputation for being soooo challenging to make. Y’all, that’s a LIE. LIES, I TELL YOU! Risotto is a cinch and it can literally include anything and everything. But I must say, this sausage-tomato combo was so, so good! I love sweet Italian turkey sausage and leaving it in a large crumble made this meal comforting and 5-star. Huge fans of this one, all of us!

Sausage and Tomato Risotto

Sausage and Tomato Risotto

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This risotto is packed with savory sausage and tender tomatoes and onions. This dish is comforting while being light -- a definite favorite risotto combo!


  • 1 (28 oz) can diced tomatoes
  • 4 cups low-sodium chicken broth
  • 1 Tbsp olive oil
  • 5 sweet Italian turkey sausage links (19.5 oz), casings removed
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1/2 tsp freshly ground black pepper
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 cup finely grated Parmesan cheese
  • 1 Tbsp unsalted butter
  • 1/2 cup chopped fresh basil leaves


  1. Place diced tomatoes and broth in a medium sauce pan over medium-low heat. Once simmering, reduce heat to low.
  2. Meanwhile, heat olive oil in a large, deep skillet over medium heat. Once hot, add the turkey sausage and cook until cooked through, about 7-8 minutes, breaking into a crumble as it cooks; remove to a plate and set aside, reserving any drippings.
  3. Return skillet to heat and add onion; sauté until softened, about 3-4 minutes. Add garlic and pepper; stir and cook until fragrant, about 1 minute.
  4. Add the rice and stir; cook for 2 minutes, stirring often, until rice is opaque. Add the wine and stir; cook for 2 minutes or until wine is fully absorbed, stirring often.
  5. Begin adding the tomato-broth mixture 1/2 cup at a time, stirring after each addition and often as the rice cooks. Once the liquid is absorbed, continue adding broth-tomato mixture until rice is tender and fully cooked, about 20 minutes.
  6. Add the Parmesan and butter; stir until melted into the risotto. Stir in the reserved sausage and basil.


Recipe from The Kitchn (only added garlic and switched to turkey sausage; removed salt!

Nutrition Information:
Yield: 6 Serving Size: 1/6 recipe
Amount Per Serving: Calories: 543Total Fat: 18.2gCholesterol: 84mgSodium: 944mgCarbohydrates: 61.8gFiber: 3.0gSugar: 5.7gProtein: 31.3g

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Risotto loverrrrrrrr? Psh, who isn’t?! Try something new!

Be well,

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