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. 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
Prep time
Cook time
Total time
Serves: 8 servings
  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.

Pin this No Stir Risotto Recipe!

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

Want More Dairy-Free Recipes? Enjoy Eat Dairy Free!

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

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, 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.


Leave A Reply

Rate this recipe: