No Stir Dairy-Free Italian Sausage Risotto (with a Vegan Option)

Years ago, this simple Italian sausage risotto recipe was one of the first dairy-free meals my dad made for his dairy-allergic granddaughter. The recipe comes from Chef John Pisto’s show, Monterey’s Cooking, and is a comforting one-pot meal. Don’t be concerned about serving it to children; the alcohol from the wine boils off during cooking. And it turns the rice a fun purple color! The sausage infuses the rice with wonderful flavor while it cooks.

I often make this risotto alongside a pot of Chicken and Stars Soup from Rachael Ray’s Comfort Foods cookbook when I am serving a large group and want to have a choice of entrees. Both dishes call for the same vegetables and have a similar cooking time. With some salad and bread, you have a wonderful buffet.

Special Diet Notes: No-Stir Italian Sausage Risotto

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, and top food allergy-friendly.

No Stir Dairy-Free Italian Sausage Risotto

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Sarah Hatfield

Serves: 8 servings

Ingredients

• 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

Instructions

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.

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