No Stir Dairy-Free Italian Sausage Risotto
Prep time
Cook time
Total time
Serves: 8 servings
  • 1 to 1¼ pounds sweet Italian sausage or vegan Italian sausage (can use the homemade Italian sausage recipe in Eat Dairy Free)
  • 1 to 2 tablespoons olive oil (optional)
  • 1 cup sweet onion, chopped
  • ½ teaspoon minced garlic
  • 1 stalk celery, chopped
  • 1 cup carrot, shredded or chopped
  • 1 cup arborio rice
  • 1 cup dry red wine
  • 2 cups beef broth (sometimes I use Orrington Farms dairy-free beef bouillon) or vegan beef-flavored broth
  • Salt, to taste
  • Black pepper, to taste
  1. Crumble the sausage or remove it from the casings if using sausage links.
  2. Brown the sausage in a Dutch oven or a large, heavy pot.
  3. Remove the cooked sausage to a bowl.
  4. Saute the onion, garlic, celery, and carrots until very tender in the sausage drippings, or use the 1 to 2 tablespoons of olive oil if the sausage was very lean.
  5. Add the sausage, arborio rice, wine, and beef broth to the pot and stir.
  6. Bring to a boil. Cover the pot and turn the heat down to low.
  7. Simmer for 20 minutes, until the rice is tender. No peeking!
  8. Season with salt and pepper.
Recipe by Go Dairy Free at