No Stir Chicken & Sausage Risotto
A one pot no-stir risotto recipe! Win-win, if you ask me! Arborio rice cooked till al dente, absorbing all the gorgeous flavours of Chardonnay, chicken stock, thyme, tangy tomatoes, and smoky sausages. If you are looking for a moreish, and relatively hands off one pot meal, this is your go-to recipe!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 1 tbsp butter
- 400 g chicken breast (cubed)
- 2 sausages of choice (thinly sliced)
- 1/2 red pepper (diced)
- 1/2 yellow onion (diced)
- 3 cloves garlic (minced)
- 2 cups fresh spinach
- 1 1/3 cups Arborio rice
- 1/2 cup white wine
- 400 g can diced tomatoes
- 2 1/2 cups chicken stock
- 3 sprigs fresh thyme
- 1/4 cup chopped parsley
- Salt and pepper to taste
Instructions
- 1
Season chicken with salt and pepper.
- 2
In a French oven, heat oil over medium high heat.
- 3
Brown chicken in pot, remove and set aside.
- 4
In the same pot, melt 1 tbsp of butter.
- 5
Saute sausage, onion, garlic, and red pepper for about 3 minutes or until sausage browns and onions are translucent.
- 6
Add rice, and stir to coat.
- 7
Add wine, and cook stirring until wine evaporates, about 2 minutes.
- 8
Return chicken to pot, add can tomatoes, stock, and thyme.
- 9
Mix to combine, reduce heat to low.
- 10
Cover and allow to cook for 20 minutes or until rice is tender, and liquid evaporated.
- 11
Remove from heat, stir in spinach and allow to wilt.
- 12
Season with salt and pepper as needed.
- 13
Cover and allow to stand for 5 minutes.
- 14
Stir in parsley before serving.