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.
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.
- 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
- Crumble the sausage or remove it from the casings if using sausage links.
- Brown the sausage in a Dutch oven or a large, heavy pot.
- Remove the cooked sausage to a bowl.
- 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.
- Add the sausage, arborio rice, wine, and beef broth to the pot and stir.
- Bring to a boil. Cover the pot and turn the heat down to low.
- Simmer for 20 minutes, until the rice is tender. No peeking!
- Season with salt and pepper.