Best 3 Sausage And Rice Risotto In The Instant Pot Recipes

Indulge in a culinary journey with our diverse collection of sausage and rice risotto recipes, crafted to tantalize your taste buds and satisfy your cravings. Embark on a voyage of flavors with our Instant Pot Sausage and Rice Risotto, a quick and effortless one-pot meal that combines succulent sausage, creamy arborio rice, and a symphony of herbs and spices. For a more traditional experience, try our classic Sausage and Rice Risotto, a labor of love that rewards you with a rich, velvety risotto that is sure to impress. If you're seeking a lighter option, our Sausage and Brown Rice Risotto offers a healthier twist on this classic dish, using wholesome brown rice and a medley of vegetables. And for those with a penchant for bold flavors, our Spicy Sausage and Rice Risotto packs a punch with its blend of spicy sausage, piquant peppers, and a touch of heat. No matter your preference, our selection of sausage and rice risotto recipes promises an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE AND RICE RISOTTO IN THE INSTANT POT

Sausage and Rice Risotto in The Instant Pot image

I took a recipe I had been working on for risotto and adapted it for the Instant Pot electric pressure cooker. It really turned out delicious. I cooked the whole thing in the pressure cooker and it took much less time than it would cooking risotto in the usual way. This is a complete meal with a nice salad or it can be a nice...

Provided by J. White Harris

Categories Pork

Time 30m

Number Of Ingredients 13

Ingredients

1 Tbsp olive oil
8 oz italian sausage
1 bell pepper - chopped
1 large sweet onion, chopped
2 clove garlic, chopped
1 c uncooked, aborio rice
1/3 c dry red wine
3 c chicken broth
1 tsp italian seasoning
1 c tomato sauce
1 tsp red pepper flakes
1/4 tsp fresh ground black pepper
1/2 c shredded parmesan cheese

Steps:

1. Set the Instant Pot to SAUTE add the olive oil and the sausage breaking sausage apart as it browns.
2. Add the peppers and onion and cook stirring occasionally until onion is opaque. Add the garlic, cook another minute.
3. Add the rice and the wine to the sausage mixture and cook for a couple minutes, stirring often until the wine is absorbed.
4. Now, add the chicken broth, and Italian seasoning, stir to mix. Turn SAUTE off. Secure the lid on the Instant Pot. Push MANUEL and set the pressure time for 6 minutes.
5. 5. Let the cooker go into KEEP WARM mode and count 10 minutes. Then press CANCEL and twist the steam release handle on the lid to VENTING position. Note: If the liquid has not been fully absorbed, press SAUTE and stir until liquid is absorbed.
6. To this, stir in tomato sauce, Parmesan cheese, black pepper, and red pepper flakes, stir until well incorporated and tomato sauce is absorbed. Turn Instant Pot off and enjoy a delicious Sausage and Rice Risotto.
7. Serve this with a side salad and some garlic bread and enjoy a delicious meal.

PRESSURE-COOKER JAMBALAYA RISOTTO

Pressure-Cooker Jambalaya Risotto image

I love making this pressure-cooker jambalaya, especially when entertaining. The risotto makes it creamy and delicious. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons canola oil, divided
1 pound fully cooked andouille sausage links, cut into 1/4-inch slices
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon Cajun seasoning
1 large onion, chopped
1 large green pepper, chopped
1/2 cup chopped celery
2 garlic cloves, minced
1-1/2 cups uncooked arborio rice
2 cans (14 ounces each) reduced-sodium chicken broth
1/2 cup dry white wine
3/4 cup shredded Parmesan cheese
2 plum tomatoes, seeded and chopped
1/3 cup chopped flat-leaf parsley
1/4 teaspoon pepper
Optional: Additional parsley and Parmesan cheese

Steps:

Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, stir in and cook sausage until lightly browned, 5-7 minutes; remove and keep warm. Sprinkle chicken with Cajun seasoning; add to pressure cooker. Cook and stir until no longer pink, 5-7 minutes. Remove and keep warm. Add remaining 1 tablespoon oil, onion, green pepper, celery and garlic. Cook and stir until crisp-tender, 2-3 minutes. Stir in rice. Add broth and wine, stirring to loosen browned bits from pan. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Let pressure release naturally., Select saute setting and adjust for medium heat. Add sausage, chicken, cheese, tomatoes, parsley and pepper. Cook and stir until heated through. If desired, garnish with additional parsley and Parmesan cheese.

Nutrition Facts : Calories 396 calories, Fat 18g fat (6g saturated fat), Cholesterol 95mg cholesterol, Sodium 1050mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

SAUSAGE RISOTTO

Sausage Risotto image

When you find a fabulous risotto base recipe, the possibilities are endless for add-ins. This includes Italian sausage.

Provided by thedailygourmet

Categories Risotto

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

4 tablespoons butter, divided
1 (4 ounce) mild Italian sausage link, casing removed
4 tablespoons diced shallots
½ teaspoon salt, or more to taste
1 cup Arborio rice
½ cup Chardonnay wine
4 cups chicken broth, or more as needed
½ cup grated Parmesan cheese
3 sprigs fresh thyme, or to taste

Steps:

Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 50.3 g, Cholesterol 66.9 mg, Fat 24.2 g, Fiber 3.6 g, Protein 14.1 g, SaturatedFat 12.3 g, Sodium 1900.9 mg, Sugar 1.9 g

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your risotto will be. Use good-quality sausage, Arborio rice, and flavorful broth.

Toast the rice: Toasting the rice before adding the liquid helps to develop its flavor and prevent it from sticking together.

Use a good ratio of liquid to rice: The ideal ratio of liquid to rice for risotto is about 3:1. This will give you a creamy, yet still slightly al dente risotto.

Stir the risotto frequently: Stirring the risotto frequently helps to prevent it from sticking to the bottom of the pot and also helps to release the starch from the rice, which creates the creamy texture.

Don't overcook the risotto: Risotto should be cooked until it is al dente, or slightly firm to the bite. Overcooking will make the risotto mushy.

Add the cheese and butter at the end: Adding the cheese and butter at the end of the cooking process helps to create a creamy, flavorful risotto.

Conclusion:

Sausage and rice risotto is a delicious, hearty, and versatile dish that can be enjoyed for lunch or dinner. It's also a great way to use up leftover sausage. With a few simple tips, you can make a perfect risotto in your Instant Pot. So next time you're looking for a quick and easy meal, give this recipe a try.