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    You are at:Home»Dairy-Free Recipes»No Stir Dairy-Free Italian Sausage Risotto (with a Vegan Option)

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

    4
    By Sarah Hatfield on February 9, 2018 Dairy-Free Recipes, Entrees, Sarah's Recipes

    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. Fortunately, much of the alcohol cooks out (about 60 to 65% with this cook time; leaving the equivalent of .4 ounce of wine per serving). And it turns the rice a fun purple color! The sausage infuses the rice with wonderful flavor while it cooks.

    No Stir Italian Sausage Risotto Recipe - Dairy-free and Gluten-Free

    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.

    No Stir Italian Sausage Risotto Recipe - Dairy-free and Gluten-Free

    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
     
    Print
    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.
    3.5.3229

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    No Stir Italian Sausage Risotto Recipe - Dairy-free and Gluten-Free

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    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

      4 Comments

      1. Audrey Meyers on June 23, 2021 3:36 pm

        Does this fully remove alcohol content with only simmering 20min?

        Reply
        • Alisa Fleming on June 23, 2021 4:34 pm

          Cooking doesn’t completely remove the wine. I’ve edited to share a more specific amount, so that you can judge your comfort level with this recipe.

          Reply
      2. Sara on October 29, 2013 4:32 pm

        How many people does this recipe serve?

        Reply
        • Alisa Fleming on October 30, 2013 9:05 am

          About 4 to 6, depending on if it is a side.

          Reply

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