Brown butter sausage risotto with summer vegetables is an elegant, yet simple dinner recipe full of comforting summer flavors!
This is a sponsored conversation written by me on behalf of Aidells® & The Wine Group. The opinions and text are all mine.
Risotto is just one of those recipes that I never get tired of. It’s one of those recipes that you can serve year round, and spruce up any way you please. I like to treat risotto very similarly to how I treat pasta when it comes to jazzing it up. Keeping it simple, yet sophisticated is often my goal.
I have wanted to share a risotto recipe similar to this brown butter sausage risotto for a while now. I often post risotto recipes in the winter, but I wanted to do something super special with summer flavors.
Enter Aidells® Roasted Garlic and Gruyere Cheese Sausage. This is my go-to sausage any time of year. It is the perfect grilling sausage, but it is also great served in a multitude of other ways, and this includes, but isn’t limited to cutting it into rounds and throwing it into this risotto.
Each Aidells® sausage is made with naturally smoked, all-natural chicken, real fruits & vegetables, and herbs & lively spices. These sausages pack so much flavor, and that’s why I tend to gravitate towards them. The roasted garlic and gruyere cheese variety just happens to be my favorite, so it should comes as no surprise that I wanted it to be the star of this dish.
Each and every risotto recipe has to have the perfect liquid to start it off, and this is where the Cupcake® Chardonnay comes into play. Wine adds a certain “umph” of flavor to risotto, and is a must everytime you make it! I’m a firm believer that you should only cook with alcohol that you would drink. I feel this way about wine just as much as I feel this way about the beer I cook with. Cupcake® wines are super complex, rich and luxurious. Their chardonnay is perfect for this risotto!
In addition to the sausage and wine being the stars of the show, this risotto wouldn’t be complete without the summer veggies. The fresh corn and spring peas add pops of flavor and texture that every risotto recipe should have!
A few things to know about this recipe: more recently I have started baking my risotto. I do this for a couple of reasons. Number one, I don’t normally have the time to stand at the stove stirring in chicken broth for an hour to get my risotto to the perfect consistency. While this is the traditional way to do it, and I normally like to keep things as traditional as possible, sometimes time doesn’t warrant all of the extra work. Second of all, you really can’t taste a difference between baking it for a couple of minute versus cooking it the traditional way. You still get that smooth and creamy texture. You will still find that when you pull the risotto from the oven, that it still has a bite. You will still need to cook it on the stovetop for a couple of minutes to reach that perfect creamy consistency.
Savor your summer by checking out some additional recipe pairing Aidells® sausage with Cupcake® wines!
I hope you guys enjoy this brown butter sausage risotto as much as I enjoyed preparing it for you! Make it this summer. You won’t be disappointed!
Brown Butter Sausage Risotto with Summer Vegetables
Servings:
4Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 3 cloves of garlic
- 1 1/4 cups arborio rice
- 3/4 cup Cupcake® Chardonnay Wine
- 3 1/2 cups warm chicken broth divided
- 1 stick unsalted butter
- 1 package Aidells® Roasted Garlic and Gruyere Cheese Sausage cut into 1/2-inch rounds
- 1 cup fresh corn kernels
- 1 cup fresh green peas
- 1 cup grated parmesan cheese plus extra for garnish
- 2 tablespoons micro greens garnish
Instructions
- Preheat your oven to 375 degrees F.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 6 minutes. Add the garlic and stir. Cook for an additional minute. Add the arborio rice and stir. Season with salt and black pepper and continue to cook for about 4 minutes, so that the arborio rice is nicely toasted. Stir in the Cupcake® Chardonnay Wine and cook until the wine has almost completely reduced, about 6 minutes. Stir in 2 1/2 cups of chicken broth and cover. Place the risotto in the oven and bake for 20 minutes.
- While the risotto is baking, prepare your brown butter. Add the butter to a shallow pan over medium-low heat. Cook until the butter has melted, stirring occasionally. Continue to cook until brown bits begin to form on the bottom of the pan and then immediately remove from heat. Keep a close eye. The butter can quickly go from brown to burnt. Set aside.
- Remove your risotto from the oven after 20 minutes. It may still have a bite to it. This is OK. Place the pan back over medium heat, and stir in the Aidells® Roasted Garlic and Gruyere Cheese Sausage, corn kernels, green peas, and the remaining chicken broth. Cook for an additional 5-10 minutes or until the sausage and vegetable are heated through and the risotto is tender. If at this point you find that the risotto still has a bite, continue adding chicken broth in 1/2 cup increments until it is done to your liking. Stir in the brown butter and the parmesan cheese and stir until melted. Season to taste with salt and black pepper and then remove from heat.
- Serve the risotto topped with additional parmesan cheese and micro greens. Enjoy immediately!
This is a sponsored conversation written by me on behalf of Aidells® & The Wine Group. The opinions and text are all mine.
