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Brunch Risotto

 Brunch Risotto
“This light, flavorful and inexpensive risotto makes a surprising addition to a traditional brunch menu,” writes Jennifer Dines of Brighton, Massachusetts. “It's gotten lots of compliments from my friends,” she adds.
8 ServingsPrep: 10 min. Cook: 30 min.


  • 5-1/4 to 5-3/4 cups reduced-sodium chicken broth
  • 3/4 pound Italian turkey sausage links, casings removed
  • 2 cups uncooked arborio rice
  • 1 garlic clove, minced
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium tomato, chopped


  • In a large saucepan, heat broth and keep warm. In a large nonstick
  • skillet, cook sausage until no longer pink; drain and set aside.
  • In the same skillet, saute the rice, garlic and pepper in oil for 2-3
  • minutes. Return sausage to skillet. Carefully stir in 1 cup heated
  • broth. Cook and stir until all of the liquid is absorbed.
  • Add remaining broth, 1/2 cup at a time, stirring constantly. Allow
  • liquid to absorb between additions. Cook just until risotto is
  • creamy and rice is almost tender. Total cooking time is about 20
  • minutes. Add tomato and heat through. Serve immediately. Yield: 8
  • servings.
Nutritional Facts: 2/3 cup equals 279 calories, 6 g fat (2 g saturated fat), 23 mg cholesterol, 653 mg sodium, 42 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat,

2 of 2

Brunch Risotto (continued)

Nutritional Facts: 1/2 fat.