Red Wine and Sausage Risotto

By the GetYourMacros team · 10 September 2026

A bold and creamy risotto flavored with full-bodied red wine and crumbled pork sausage.

• Time 25 min
• Course First course
• Diet Omnivore
• Cuisine Italian
• Allergens dairy

Ingredients (1 serving)

• 65 g Risotto rice (carnaroli/arborio)
• 45 g Pork sausage
• 60 ml Red wine
• 300 ml Liquid vegetable broth
• 10 g Parmesan
• 20 g Onion
• 5 ml Extra virgin olive oil

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Heat the vegetable broth in a small pot and keep it simmering.
2. In a pan, sauté the chopped onion with olive oil for 2 minutes, then add the crumbled sausage and brown for 4 minutes.
3. Add the rice to the pan and toast it for 2 minutes until translucent.
4. Pour in the red wine and let it evaporate completely over medium-high heat.
5. Add the hot broth one ladle at a time, stirring frequently, until the rice is cooked (about 16-18 minutes).
6. Remove from heat, stir in the parmesan cheese to make it creamy, and let it rest for a minute before serving.

Tips

• Use a good quality red wine like Barbera or Chianti to give the risotto an authentic, deep color.
• Stirring constantly releases the rice starch, creating a natural creaminess without adding butter.

Got a Thermomix? On Cookidoo open Created recipes → Import recipe and paste this page's link: the ingredients and steps land in your created recipes.

Similar recipes

Baked Pasta with Meatballs519 kcal · P 35 g · C 54 g · F 17 gNeapolitan style tomato pasta520 kcal · P 22 g · C 61 g · F 21 gPasta with traditional sausage ragout518 kcal · P 22 g · C 58 g · F 22 g

One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.