Name: Italian Sausage, Artichoke and Sun Dried Tomato Risotto
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 teaspoon Extra Virgin Olive Oil; 1 pound Ground Italian Sausage; 1/2 cup Sun Dried Tomatoes; 6 ounces Artichoke Hearts, (chopped); 1 cup Arborio Rice; 4 cups Chicken Broth; 2 tablespoons Fresh Basil, (chopped); 1 tablespoon Butter; Kosher Salt, (to taste); Black Pepper, (to taste)

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This risotto made with Italian sausage, artichoke hearts and sun dried tomatoes is deliciously flavorful and can be made in one skillet.

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Italian risotto is one of our favorite meals because you can make it on top of the stove in one skillet. It's a complete meal too because you can add protein and vegetables to create your favorite flavor profile like I did with this sausage risotto recipe.

I've made several risotto recipes and most of the time I omit a protein and serve it as a side dish. However, once in a while I throw in some chicken or sausage so we have an all in one complete meal.

What is risotto?

Risotto is an Italian rice dish cooked in a broth until it reaches a creamy consistency. Many types of risotto are finished off with butter and is one of the most common ways to cook and eat rice in Italy.

The flavor combinations are endless! Some of my favorites include Sweet Potato and Sage Risotto, Spinach Risotto and this Garden Vegetable Risotto.

Is Risotto Gluten Free?

The short answer is yes, risotto is gluten free. Italian risotto uses Arborio rice which is a short grain white rice that has a high rice gluten content. Rice gluten is not the same as the gluten found in grains; which makes it a safe alternative if you follow a gluten free diet.

The caveat is that other ingredients that are added to make risotto can contain gluten so you have to make sure you check the ingredients of the products you're adding to it.

How do you make Italian Sausage Risotto?

For this recipe, you'll need ground Italian sausage, sun dried tomatoes, artichoke hearts, chicken broth, fresh basil and butter. We opted for sweet sausage, but if you prefer your food on the spicier side, go with the hot.

If you can't find ground sausage, get the links and remove the casing before browning; then chop it up into small pieces while cooking.

Also, I try to cut out extra fat wherever possible so I used sun dried tomatoes and artichoke hearts that were not packed in oil or marinated. Before starting your risotto, my first suggestion is to be patient.

The key to making a good risotto is to allow the liquid to absorb slowly into the rice; which will then make it super creamy.

Start by adding a teaspoon of EVOO to a large stainless steel skillet, heat the pan on top of the stove over medium heat; then add your ground sausage.

Allow the sausage to brown; then add your chopped sun dried tomatoes, artichoke hearts and rice. Add 1 cup of your broth to the pan, reduce heat to low.

Once the liquid has almost absorbed into the rice, add 1 more cup of broth. Repeat four times (4 cups of broth total) until the rice is cooked through; then add butter and chopped fresh basil. Mix well until the risotto is creamy; then serve hot.

This Italian Sausage, Artichoke and Sun Dried Tomato Risotto is probably one of my new favorite recipes to make. It's pretty simple, contains ingredients I always have on hand and it takes less than an hour to make.

Since there is so many flavors going on in this dish, serve with a simple tossed green salad. ~Enjoy!

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