Simple Yet Tasty Pork Sausage Risotto
Today we go for something rather sophisticated but actually incredibly easy to make.
On top of that, it is gluten-free and perfect if you are coeliac and doing bodybuilding.
The recipe is not the quickest but it’s simple and straightforward. This would make you look like a master chef even if your biggest culinary achievement so far has been scrambled eggs.
I would recommend this recipe to whoever has never tried making risotto since it’s very basic and simple and can help you getting started.
Once you can master this high-protein risotto, every other risotto recipe is going to be a no-brainer and will add endless possibilities to your cooking repertoire. For instance, you could try this foodgasmic risotto with pumpkin and pork sausage.
I love to have risotto as my post-workout because I can get in one package carbs, proteins, and fat with benefits of an incredible creamy taste.
Great for when you are bulking and want to eat a lot of calories in a single meal!

Servings |
|
- 70 g rice arborio
- 125 g pork sausage skin removed and crumbled
- 1 shallot medium sized, chopped
- 1 tbsp olive oil
- 2 tbsp wine white
- beef broth fresh/canned/bouillon. Keep it warm throughout the cooking on a second boiler.
- 1 tbsp butter
- 20 g Parmesan cheese
- salt to taste
- black pepper to taste
Ingredients
|
![]() Add to Shopping List
This recipe is in your Shopping List
Nutrition Facts
Simple Yet Tasty Pork Sausage Risotto
Amount Per Serving
Calories 880
Calories from Fat 477
% Daily Value*
Total Fat 53g
82%
Saturated Fat 15.1g
76%
Total Carbohydrates 64g
21%
Dietary Fiber 1g
4%
Sugars 3g
Protein 38g
76%
* Percent Daily Values are based on a 2000 calorie diet.
|
- In a warm pan over medium heat, add 1 tbsp of olive oil.
- When the oil shimmers, add the chopped shallots.
- Cook until become slightly yellow.
- Add the chopped sausage and cook until not pink anymore.
- Add the rice and cook stirring until it becomes translucent.
- Add 2 tbsp white wine and let it evaporate.
- Add 1/2 cup of warm beef broth and stir.
- When the liquid evaporates, keep adding beef broth in small amounts (1/2 cup should be ok).
- Repeat until the cooking time of the rice is reached (or until you taste it and see that the rice is cooked).
- Remove the pan from the heat.
- Add the butter and the grated parmesan and stir to incorporate.
- Let it rest for a couple of minutes and then serve with some ground black pepper.
- Buon appetito!