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Weeknight • Pork

Creamy Tomato Sausage Risotto Skillet

Rich, creamy, and deeply flavorful, this easy skillet risotto combines savory sausage and bright tomatoes for a comforting one-pan meal.

Prep
10 min
Cook
30 min
Servings
4
Level
Weeknight
Creamy Tomato Sausage Risotto Skillet

Forget standing over the stove stirring for an hour! This Creamy Tomato Sausage Risotto Skillet brings you all the luxurious, comforting vibes of risotto without all the fuss. We're talking tender rice, flavorful Italian sausage, and sweet burst tomatoes, all mingling in a luscious, cheesy sauce—and all in one pan. It’s a hearty, satisfying, and truly delicious meal that feels special but is easy enough for any weeknight. Let’s get cooking!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1 lb Italian sausage (sweet or hot), casings removed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 cups Arborio rice
  • 1/2 cup dry white wine (like Pinot Grigio, optional)
  • 4 cups chicken broth, warmed
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tbsp unsalted butter
  • 1/4 cup fresh basil, chopped (for garnish)
  • Salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess fat and remove sausage from the skillet, setting aside.

  2. Step 2

    Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

  3. Step 3

    Add the Arborio rice to the skillet and stir for 1-2 minutes until the edges of the rice grains become translucent. If using, pour in the white wine and stir until almost completely absorbed.

  4. Step 4

    Add the warmed chicken broth, one cup at a time, allowing each addition to be mostly absorbed by the rice before adding the next, stirring frequently. This process will take about 15-20 minutes. With the final broth addition, stir in the diced tomatoes and cherry tomatoes.

  5. Step 5

    Once the rice is creamy and still has a slight bite (al dente), stir in the cooked sausage, Parmesan cheese, and butter until melted and well combined. Taste and season with salt and freshly ground black pepper as needed.

  6. Step 6

    Serve hot, garnished with fresh basil and extra Parmesan cheese.

Tips

  • Keep your chicken broth warm in a separate saucepan – this helps the risotto cook more evenly.
  • Don't rinse Arborio rice; the starch is crucial for that creamy risotto texture.
  • For added depth, a pinch of red pepper flakes can be stirred in with the garlic.

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