This sausage leek risotto with sage is rich, creamy, spicy, and loaded with chopped Swiss chard. It’s a perfectly comforting sausage risotto recipe!
This sausage risotto recipe is so easy to prepare and loaded with yummy flavors. The flavors of spicy sausage, aromatic leeks, and bold sage all work together with the creaminess of the risotto. Adding a bit of parmesan at the end just takes this risotto recipe right over the top.
How to Make this Sausage Leek Risotto with Sage:
This recipe is a breeze to make, though it will take some time for the rice to absorb all the liquid, but it’s worth it! Best of all, this recipe only requires one pot!
To start, brown the loose hot sausage and break it up with a wooden spoon as it cooks. I add a little extra crushed red pepper because I like it spicy. If you’re not a fan of heat, you can use sweet Italian sausage, too!
Remove the sausage from the pot and drain off the excess fat. Melt a little butter in the pot and add the leeks. Cook until they’re very softened and bright green, about 7-8 minutes. Once the leeks have cooked, add the rice to the pot and cook for 3 minutes.
Add a ladle of hot chicken broth (you can microwave it!) and reduce heat to a simmer. Stir often, until all the liquid is absorbed. Continue on, adding a ladle of hot broth and stirring until absorbed until all the liquid has been absorbed.
Once most of liquid is absorbed, add the chopped Swiss chard leaves, sage, and the reserved sausage and continue cooking for 5 minutes until the chard is wilted and the liquid has been absorbed. Turn off the heat and let the risotto rest a few minutes. This allows the liquid to settle into the rice!
Add a bit of parmesan to the pot and stir to incorporate. That’s it! You’re ready to serve up a dish full of yum!
Looking for more comfort food recipes? Check my archives!
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Sausage Leek Risotto with Sage
- 1 teaspoon neutral cooking oil for frying
- 1 pound loose hot Italian sausage
- ½ teaspoon crushed red pepper optional
- 4 tablespoons butter divided
- 2 small leeks thoroughly washed, trimmed, and cut thinly into rounds
- 1½ cups arborio rice
- 4-5 cups hot chicken broth low-sodium
- 1 bunch Swiss chard stems removed, leaves chopped
- 2 ounces sage leaves chiffonaded
- ⅓ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Brown the Sausage:
- Heat the cooking oil in a wide pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon as it cooks, for 10-12 minutes until well-browned and cooked-through. Season with extra crushed red pepper, if desired. Transfer to a paper towel-lined plate to drain.
- Drain off excess fat from the pot, reserving any fond stuck to the bottom of the pot.
Cook the Leeks:
- Melt 2 tablespoons butter in the pot. Once frothy, add the leeks and cook for 8-10 minutes until very soft. Season lightly with salt and pepper.
Start the Rice:
- Melt the remaining butter in the pot and add the rice. Cook over medium heat, stirring regularly, for 2-3 minutes until just beginning to turn translucent.
Cook the Risotto:
- Add 1 ladle of the hot broth (it should be enough to mostly cover the rice in the pot) and bring to a low boil. Reduce the heat to low and stir often for 2-3 minutes until most of the liquid is absorbed. Continue adding a ladle of liquid and stirring for a few minutes until absorbed until 4 cups of the liquid has been added. If you need more liquid, add another cup and allow the liquid to absorb.
Cook the Greens:
- Once most of the liquid has been absorbed, add the chopped Swiss chard, sage, and reserved cooked sausage. Cook for 4-5 minutes, stirring regularly, until the Swiss chard is wilted. Taste and season with salt and pepper.
Finish the Risotto:
- Turn the heat off the risotto and allow it to rest for 5 minutes. Grate the parmesan cheese into the pot and stir to incorporate.
- Divide the risotto between bowls and add a little more parmesan on top, if desired. Enjoy!