If creamy, cheesy risotto and a cozy Fall night had a baby…it would be this Sausage Risotto with Cauliflower Rice! My spin on the Italian classic is made with bone broth and sweet italian chicken sausage, fresh sage & thyme, two types of cheese and a combination of arborio rice & cauliflower rice. The cauliflower blends right in, the sausage makes it extra satisfying and the sharp cheddar adds that perfect punch of rich, Fall flavor.
Am I a bit insane for developing a risotto recipe while in my third trimester of pregnancy? Likely. But once I remembered how delicious risotto is, I had to see it through. And this is not your average risotto, it’s a creamy chicken sausage risotto with hidden cauliflower rice and some fall flare. By that I mean that it’s amped up with herby notes of sage and thyme, and then made rich and creamy with a mixture of sharp cheddar and parmesan. Perfection, if you ask me.
Although risotto can be a bit time consuming, I do love that this recipe transforms it into a full meal with a whopping 42g of protein and some veggies/fiber from the cauliflower rice (that you can’t even taste). It’s an (almost) one-pan meal that makes for the coziest fall dinner when you need some balanced comfort food! Hey, did I mention it’s naturally gluten free too?
And don’t worry…if you’re a risotto rookie, I gotchu! This sausage risotto recipe is incredibly easy to follow and I’ll walk you through it step by step. By the end, you’ll feel like a pro chef and I’m pretty sure everyone will be asking you for the recipe. Although it may not be the prettiest dish (hello browns), it sure is one of the tastiest things I’ve had in a while!
Why You’ll Love this Sausage Risotto with Cauliflower Rice
- It’s boosted with protein from the bone broth and chicken sausage, with 42g in each serving!
- This sausage risotto also has lots of hidden cauliflower rice that you can’t even taste.
- While it does take patience, risotto doesn’t require any special skills and is actually easier than it sounds!
- It’s full of fall flavor like fresh sage, thyme and sharp cheddar for the perfect cozy season dinner.
What You Need to Make this Cheddar & Chicken Sausage Risotto with Hidden Cauliflower Rice
- Chicken Bone Broth: I love using chicken bone broth here to increase the protein and nutrients, but standard chicken broth or stock work just as well! The important part is keeping it warm while you make the risotto.
- Sweet Italian Chicken Sausage: The raw kind that comes in links (I find mine at Trader Joe’s), NOT the pre-cooked kind. You can also use sweet italian pork sausage, either way just remove the casings first.
- Avocado Oil: Or olive oil. Used to sauté the chicken sausage and shallots.
- Butter: For some further richness and to help soften the shallots. In a pinch, feel free to use 2 tbsp of oil and omit the butter.
- Shallot: One large shallot, finely diced. I love the slightly sweeter, more delicate flavor of shallot vs onion here.
- Garlic: Really just measure with your heart.
- Fresh Sage & Thyme: These herbs really give this sausage risotto a fall flare. I highly recommend sticking to fresh herbs here, but in a pinch you can try substituting ___
- Arborio Rice: Also known as “risotto rice”, this short-grain rice has a high starch content which makes it super creamy without needing cream.
- Frozen Cauliflower Rice: To sneak in some veggies & fiber, we are adding frozen cauliflower rice and you can hardly even tell it’s in there! No need to thaw it first.
- Sharp Cheddar Cheese & Parmesan Cheese: Typically, risotto just uses parmesan but I personally love to add in some extra sharp cheddar for an extra punch of flavor and fall flare.
- Kosher Salt & Black Pepper: For seasoning throughout.
How To Make this Sausage Risotto with Cauliflower Rice
Brown the Chicken Sausage:
First, bring a medium pan up to medium-high heat. Once hot, add a bit of oil to coat the pan (can omit if using pork sausage instead of chicken). Then, add chicken sausage and cook, breaking apart with a spatula, until browned. Remove from pan and set aside.
Bring Broth to a Simmer:
Allow the pan to cool down for a bit while you add broth to a medium pot and bring up to a gentle boil, then reduce heat to low and keep it at a simmer.
Saute Aromatics, Toast Arborio Rice:
Return pan to the burner and bring it up to medium-low heat. Add butter and oil. Once butter has melted, add shallot, season with kosher salt, and sauté for 2-3 minutes. Stir in garlic, sage & thyme and sauté for 30 more seconds. Add in arborio rice and let it toast, stirring occasionally, for 2-3 minutes.
Slowly Add in Chicken Broth:
Using a ladle, add warm chicken bone broth to the pan in 1/2 cup increments, allowing it to absorb fully after each addition, which should take about 3-5 minutes. If the broth is sizzling rapidly when you add it to the pan or evaporating too quickly, reduce the heat. You don’t need to stir constantly, every 1-2 minutes is plenty.
Add in Cauliflower Rice:
After about 25 minutes, stir in the frozen cauliflower rice. At this point, you may need to increase the heat slightly to accommodate for the cold cauliflower and increased volume. Continue adding chicken bone broth in increments.
Finish with Cheese & Add Back the Sausage:
Once the rice is al-dente, stir in the cheddar, parmesan and remaining broth (I typically have about 1/2 cup left at this point) until melted and smooth. Finally, add in the cooked chicken sausage, season with kosher salt & black pepper to taste, and let cook for a few more minutes until sausage is warmed through. Garnish with more grated parmesan, fresh thyme leaves & black pepper. Enjoy!
Frequently Asked Questions:
- Can I use pork sausage instead of chicken sausage? Totally! If you’re choosing to use pork sausage, you do not need to add any oil to the pan as it will release its own. And if there’s a bunch of excess oil after sautéing, drain it off.
- Can I use regular chicken broth instead of bone broth? Yes, chicken broth or stock is totally fine. You can even use water in a pinch, however the sausage risotto will be less flavorful and the nutrition info will vary.
- Do I need to thaw the cauliflower rice first? Nope, add it straight from frozen! You may just need to increase the heat slightly after adding it.
- I can’t find arborio rice, can I use a different type? I have only tested this recipe with arborio rice which is the traditional choice for risotto. I would NOT recommend using all cauliflower rice.
- How long does risotto actually take to cook? It can vary a bit based on the strength of your burner, so keep tasting as you go. However, for me, going low and slow, it usually takes about 40 minutes from the time I start adding broth to the very end.
How Should I Store Leftover Sausage and Cauliflower Risotto?
Once the sausage risotto has cooled down, you can transfer it to an airtight container and store it in the fridge for up to 4 days in the fridge. Risotto naturally thickens as it sits because the rice continues absorbing moisture, so don’t be alarmed when your leftovers aren’t quite as creamy the next day. You can either re-heat an individual portion in the microwave, or add it back to a pan over medium-low heat with another splash of chicken bone broth to help loosen it back up.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Cozy Dinner Recipes?
- One Pot Gnocchi Chicken Pot Pie
- Gluten Free Chicken Marsala with Spaghetti Squash
- Miso Maple Braised Chuck Roast
- One Pot Lasagna Soup
Sausage Risotto with Cauliflower Rice
Equipment
- cheese grater
- medium bowl
- medium pot
- ladle
- medium pan
- spatula
Ingredients
- 4 cups chicken bone broth (or normal chicken broth/stock)
- 1 lb sweet italian chicken sausage casings removed*
- 1 tbsp avocado oil or olive oil
- 1 tbsp unsalted butter
- 1 large shallot diced
- 3 large garlic cloves minced
- 1 tbsp fresh chopped sage
- 1 tsp fresh thyme leaves
- 1 cup arborio rice
- 2 cups frozen cauliflower rice (about 7-8oz)
- ¾ cup freshly & finely grated sharp cheddar cheese (about 1.8oz)
- ½ cup freshly & finely grated parmesan cheese (about 1.2oz)
- kosher salt & black pepper to taste
Video
Instructions
- Bring a medium pan up to medium-high heat. Once hot, add a bit of oil to coat the pan (can omit if using pork sausage instead of chicken). Then, add chicken sausage and cook, breaking apart with a spatula, until browned. Remove from pan and set aside.1 lb sweet italian chicken sausage
- Allow the pan to cool down for a bit while you add broth to a medium pot and bring up to a gentle boil, then reduce heat to low and keep it at a simmer.4 cups chicken bone broth
- Return pan to the burner and bring it up to medium-low heat. Add butter and oil. Once butter has melted, add shallot, season with kosher salt, and sauté for 2-3 minutes. Stir in garlic, sage & thyme and sauté for 30 more seconds. Add in arborio rice and let it toast, stirring occasionally, for 2-3 minutes.1 tbsp avocado oil, 1 tbsp unsalted butter, 1 large shallot, 3 large garlic cloves, 1 tbsp fresh chopped sage, 1 tsp fresh thyme leaves, 1 cup arborio rice
- Using a ladle, add warm chicken bone broth to the pan in 1/2 cup increments, allowing it to absorb fully after each addition, which should take about 3-5 minutes. If the broth is sizzling rapidly when you add it to the pan or evaporating too quickly, reduce the heat. You don't need to stir constantly, every 1-2 minutes is plenty.
- After about 25 minutes, stir in the frozen cauliflower rice. At this point, you may need to increase the heat slightly to accommodate for the cold cauliflower and increased volume. Continue adding chicken bone broth in increments.2 cups frozen cauliflower rice
- Once the rice is al-dente, stir in the cheddar, parmesan and remaining broth (I typically have about 1/2 cup left at this point) until melted and smooth. Finally, add in the cooked chicken sausage, season with kosher salt & black pepper to taste, and let cook for a few more minutes until sausage is warmed through.¾ cup freshly & finely grated sharp cheddar cheese, ½ cup freshly & finely grated parmesan cheese, kosher salt & black pepper
- Garnish with more grated parmesan, fresh thyme leaves & black pepper. Enjoy!
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.