Risotto with Sausage and Roasted Bell Pepper

My Favourite Risottos

Risotto with Sausage and Roasted Bell Pepper myfavouritepastime.com_1317I am watching a movie and trying to write this post at the same time (LOL). If you find many typographical errors, you’ll know why they are here. I have to watch at least 54 movies this year and I’m behind schedule. Ever heard of someone being behind schedule with movies or even TV shows? Laughable, isn’t it? The post today is a simple risotto with roasted red bell pepper and sausage, one of my favourites. You can buy the roasted peppers or just broil them in the oven. Whichever makes you happy. I prefer roasting the peppers, after all it doesn’t take an awful lot of time but you must keep watch like a hawk, otherwise they might turn charcoal black and unpleasant to the taste.

Risotto with Sausage and Roasted Bell Pepper myfavouritepastime.com_1316I highly recommend the butter and the cheese. I’ve never eaten a lean risotto, ever, so don’t ask if you can leave the butter out or substitute it with something that purports to be butter. I don’t imagine there’s a substitute for the Parmesan cheese or the Pecorino Romano, but you can use a similar cheese. I am happy this post is coming to a close, coz I can finally settle and watch the movie (Ironic isn’t it?). Okay my dear friends enjoy the rest of your Sunday or the beginning of Monday. The weather here is perfection. I don’t know about yours.

  • Ingredients
  • 2 red bell peppers
  • 400g favourite sausage, fully cooked as per packet instructions until golden brown and sliced, keep warm
  • 6-8 cups chicken or beef or vegetable broth
  • 2 tablespoons olive oil
  • ½ cup finely chopped onions
  • 1 clove garlic crushed
  • 400g (2 cups) Arborio rice
  • 2 tablespoons butter
  • 1 cup freshly grated Pecorino Romano or Parmigiano Reggiano
  • Kosher salt and freshly ground pepper to taste

Risotto with Sausage and Roasted Bell Pepper myfavouritepastime.com_0120Please always remember to assemble all ingredients before you start
Risotto with Sausage and Roasted Bell Pepper myfavouritepastime.com_0122Heat the olive oil in a deep saucepan (or cooking pot) and sauté onions for 5 minutes or until translucent. Add garlic and cook for 1 minute.
Risotto with Sausage and Roasted Bell Pepper myfavouritepastime.com_0127Add the rice and stir for about 2 minutes until coated with the oil.
Risotto with Sausage and Roasted Bell Pepper myfavouritepastime.com_0130Add about 2 cups of the hot stock and cook stirring over medium-low heat until absorbed. Gradually add the remaining stock, half a cupful at a time, allowing the rice to fully absorb the liquid before adding more and stirring constantly. (After the addition of at least 5 cups of stock, you can taste and gauge for the degree of doneness of rice and the creaminess of risotto. Whenever you feel the rice is al dente and risotto is creamy enough you can stop cooking. If you want a softer, looser risotto, incorporate more stock).

Risotto with Sausage and Roasted Bell Pepper myfavouritepastime.com_0132Meanwhile cook sausages until well browned. Slice the sausages, then keep warm
Risotto with Sausage and Roasted Bell Pepper myfavouritepastime.com_0135Once all the stock has been absorbed (20-25 minutes), the rice should be soft and creamy, with a slight resistance to the bite. Stir in the sausages and roasted pepper and stir gently to mix.
Risotto with Sausage and Roasted Bell Pepper myfavouritepastime.com_0137Add in the butter and half the Pecorino Romano or Parmesan and stir gently until creamy. Adjust seasoning. Let the rice rest for a few minutes

Risotto with Sausage and Roasted Bell Pepper myfavouritepastime.com_1315and serve topped with the remaining Pecorino Romano on the side.

Risotto with Sausage and Roasted Bell Pepper myfavouritepastime.com_1314I love pepper and sausage, so I really enjoyed this meal…

Risotto with Sausage and Roasted Bell Pepper

Preparation time: 15 minutes; Cooking time: 45 minutes;  Serves: 4-6

Ingredients

  • 2 red bell peppers
  • 400g favourite sausage, fully cooked as per packet instructions until golden brown and sliced, keep warm
  • 6-8 cups chicken or beef or vegetable broth
  • 2 tablespoons olive oil
  • ½ cup finely chopped onions
  • 1 clove garlic crushed
  • 400g (2 cups) Arborio rice
  • 2 tablespoons butter
  • 1 cup freshly grated Pecorino Romano or Parmigiano Reggiano
  • Kosher salt and freshly ground pepper to taste

Instructions

  1. To roast the peppers: preheat the broiler (grill) to high. Line the broiler pan with aluminium (aluminum) foil and place the peppers on top. Broil (roast, grill) about 6 inches from the heat source, turning frequently until the skin is evenly charred, black. Remove from the broiler (grill), wrap the foil around the peppers and set aside, until cool enough to handle.
  2. Working over the foil to catch the juices, remove the stems, seeds, membranes and skins from the peppers. Cut into ¼ inch squares and place in a bowl. Using a strainer over the bowl, drain the juices in the foil over the peppers.
  3. Heat the stock (broth) and keep it hot at a gentle simmer while the risotto is cooking.
  4. Heat the olive oil in a deep saucepan (or cooking pot) and sauté onions for 5 minutes or until translucent. Add garlic and cook for 1 minute. Add the rice and stir for about 2 minutes until coated with the oil.
  5. Add about 2 cups of the hot stock and cook stirring over medium-low heat until absorbed. Gradually add the remaining stock, half a cupful at a time, allowing the rice to fully absorb the liquid before adding more and stirring constantly. (After the addition of at least 5 cups of stock, you can taste and gauge for the degree of doneness of rice and the creaminess of risotto. Whenever you feel the rice is al dente and risotto is creamy enough you can stop cooking. If you want a softer, looser risotto, incorporate more stock).
  6. Once all the stock has been absorbed (20-25 minutes), the rice should be soft and creamy, with a slight resistance to the bite. Stir in the sausages and roasted pepper and stir gently to mix.
  7. Add in the butter and half the Pecorino Romano or Parmesan and stir gently until creamy. Adjust seasoning. Let the rice rest for a few minutes and serve topped with the remaining Pecorino Romano.

Points to Note:

  1. Please note that the peppers can be roasted the day before and kept covered in the fridge.
  2. You will need about three and a half cups of stock for every cup of risotto. The amount of water added will depend on how creamy you want your risotto to be.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

58 thoughts

  2. This risotto looks very good and you made it sound simple, so I am tempted to try it. And you are right – it`s not the same without cheese, it`s not good to be too fanatical when it comes to food.

    Reply

    1. Hi,
      The risotto tasted really nice. Without cheese, it’s not risotto. I don’t know what I would call it. I totally agree with you! I wish you a nice week!
      Liz

      Reply

  4. Hi liz, risotto n sausage looks yummy. First in my mind was full sausages with risotto only to see sliced sausages. The idear of roasted bell peppers ( capsicum as we call it here) alongside this dish is awesome. Can i broil the peppers on micro-wave that has a grill option or it must be done only in an oven ? Reply ?. Tom soyer.

    Reply

  5. What an interesting combination, and I’m wondering if you are any further ahead on your movie watching? I find this time of year there is very little on television in the evenings but I do subscribe to Netflix and sometimes watch movies on there! I’ve recently watched a very hilarious movie I’d recommend called The Heat….it is such a fun movie….there is a fair bit of profanity but still a riot! As for the sausage and pepper risotto, I might just have to try it! Love your pictures, they do the food justice! Hope your weekend ahead is promising and fun!

    Reply

    1. Hi Sandy
      I haven’t posted in a week (what a shame), sometimes life gets so busy…I neglect the blog.
      Ha ha my 13 year old son knows this movie you’re talking about although he hasn’t watched it (these kids know everything, I tell you). His friends say its a funny movie (is it for kids really?). Now that you’ve raised my curiosity I must watch it in the next one week. I’ll tell you how it goes. I subscribe to the Rogers movie channels but hardly have time to watch all the movies available. We go to the theatre on Tuesdays when the movies are cheap (LOL).
      My weekend is superb coz we haven’t started experiencing real heat yet. All my windows are open and I’m sniffing fresh air. How I love to sniff fresh air…have a lovely weekend Sandy. You are phenomenal. Thanks for being my friend…best wishes to your family!
      Liz

      Reply

      1. A heads up on the movie, “the Heat”. The language is a tad strong, but then, I think the kids these days seem to have heard it all before! Still, it is a hilarious movie! I may even watch it again tonight! LOL

        Reply

  7. it looks super good! I love any kind of risotto, indeed.I made it usually with òparmesan and butter, of course! Really Italian style!Congrats!Cris

    Reply

  8. This sounds wonderful. I made sausage tonight — just on the grill. I wish I’d found this recipe before I did. I am definitely putting this on the menu for next week. Thank you so much. I look forward to reading more of your posts. ~ Tilly

    Reply

  10. I’ve tried risotto only twice, both time has been Meatless for Meatless Monday recipes. I think it is about time I had some meat! This looks great!

    Reply

  12. Love this! Of course, I don’t think I’ve ever met a risotto I’ve disliked!! With a lovely baby spinach salad, this would make a me a delicious meal !! (And it’s something I’d actually cook just for myself…. I so much prefer cooking for a crowd..)

    Reply

    1. Hi Cecile,
      Omg everybody is talking about baby spinach. I am off to the grocery store to buy some nice soft baby spinach for a salad. I have never cooked risotto for a large crowd. How does that work? all that stirring and ladling of stock. Have a great week!
      Liz

      Reply

  13. This is lovely Liz! I don’t make risottos often because they take a lot of effort, or maybe I’m being lazy! 😆 But I love them so much! ..P.S. I always multitask and watch TV too while blogging! It’s more efficient! Hope you have a lovely week 🙂

    Reply

    1. Thanks so much for the kind comments. I am more lazy than you are but I love eating so I can sometimes create time to make some risotto. It does take effort. All that stirring and adding ladles of stock. I hope you have a lovely week too. Best wishes,
      Liz

      Reply

  14. Another delicious looking dish. Perfect to eat whilst watching those movies you’re behind on. I wish I had the time to watch even one movie a month. I don’t know where the time goes. Have a wonderful day ahead.

    Reply

    1. Don’t worry Lignum. I’ve never met my moving watching goals. I am ever behind, but since I have young teens I watch a lot of movies with them. Once they grow up, you and I will be in the same boat. Have a lovely week!
      Liz

      Reply

  16. Yum! I love risottos 🙂 a lovely one pot dish that tastes great reheated. One day, I’ll learn how to make Arancini with my left over mushroom or garlic prawn risotto and my life will be ever the richer :D. I like using risotto rice in my Spanish rice puddings and I love eating it for breakfast the next day.

    Reply

    1. Okay then it seems I can have risotto for breakfast. At first, I thought there was a special breakfast risotto recipe now I see I can turn my left overs into breakfast, How lovely. Thanks for visiting. You’ve been rather quiet. I wish you a lovely week!
      Liz

      Reply

      1. Hi Liz. Yeah work and renovations got the better of me in the past few
        Weeks but I think I’ve found a nice middle ground now :). Rice pudding for breakfast is great! Especially for those of us gluten intolerant 🙂

        Reply

        1. I hear you. I eat everything under the sun, unless I chose not to. Do you have a recipe for rice pudding on your blog? I’ve never made it but i love eating it when someone else does. Thanks and i hope everything went on well with the renovations? best wishes!
          Liz

        3. Please give me a shout. Have a lovely day. My best wishes to your better half. I hope he’s fine too! I still remember the romantic story on how you met. I love great love stories. Best wishes!
          Hugs…
          Liz

  17. I do love risotto! I don’t make it much in the summer because of the heat, but if will make one soon probably. I like to add fresh tomatoes and basil from the garden. I also like breakfast risotto, might have to make that soon too. Enjoy your week.

    Reply

    1. Hi Mama D,
      Share the breakfast risotto recipe. I would love to also have some for breakfast. It’s not yet too hot here, I’ve not even cranked up the air conditioner yet. I hate to think that some really hot days are coming by…I don’t look forward at all. I wish you a fantastic week. Best wishes to the boys.
      Liz

      Reply

    1. Ha ha ha I knew sooner or later someone was going to bombard me with that question…. I am catching up on the movies I missed last year (Thor: The dark World). Have a great week. I’ve finished the movie after pausing and rewinding a hundred times. I’m now working on my next post. Have a good one!
      Liz

      Reply

Please join the conversation.....

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.