Gruyère & Sausage Risotto

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A "Frenchified" version of Italian risotto with Gruyère cheese & meaty sausage!


6 minutes

Prep time

20 minutes

Cook time

876 cal.

Per serving



Stovetop, Pot (small)



Step 1

Peel & mince the garlic.


Step 2

Peel & finely slice the shallot.

Sausage (Andouille, smoked)

Step 3

Thinly slice the sausage.

Sausage (Andouille, smoked)

Step 4

Melt a dab of butter in a pot over medium heat. Add the shallots, garlic & sausage. Sauté for 2 min.

Broth (chicken)

Step 5

Heat the chicken stock in the microwave. (You could also use a bouillon cube & hot water!)

White wine
Rice (Arborio)

Step 6

Add the rice & wine to the pot. Stir constantly until the wine is absorbed.

Broth (chicken)

Step 7

Add a ladleful of the warmed stock to the pot. Stir until the stock is absorbed. Continue this process.

Step 8

After 15-20 min, the rice should be cooked & creamy. Add more liquid if needed.

Gruyère cheese

Step 9

Grate & add most of the Gruyère cheese, reserving the rest for garnish. Season with salt & pepper. Stir it all together.

Gruyère cheese

Step 10

Serve the risotto garnished with the rest of the Gruyère cheese. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy876 cal.
Fat51 g
Carbohydrates62 g
Protein36 g
Fiber2 g

On average, one serving of the recipe "Gruyère & Sausage Risotto" contains 876 Energy, 51 g of Fat, 62 g of Carbohydrates, 36 g of Protein, 2 g of Fiber.

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Gruyère & Sausage Risotto