Risotto with Carrots and Sausage

Name: Risotto with Carrots and Sausage
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: Whole rice 1.7 cups; Sausage 0.75 lb; Whole peeled hazelnuts ¾ cup; Carrots 2 ½ cups; Meat broth 8 ½ cups; Toma cheese semi-aged 7 oz; Fine salt to taste; Black pepper to taste

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1088

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 1088
Carbohydrates g 73.4
of which sugars g 9.4
Protein g 44.6
Fats g 68.4
of which saturated fat g 22.08
Fiber g 7.2
Cholesterol mg 123
Sodium mg 2577

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 20 min
Serving: 4

PRESENTATION

In Northern Italy, especially in Lombardy and Piedmont, risotto with carrots and sausage is a go-to when you’re craving something a bit special. Really. What makes this dish so good is how the creamy rice soaks up all the rich sausage flavors. Then, you get these pops of sweet roasted carrots that balance everything out. Super tasty. Toasted hazelnuts add a little crunch, which might seem unexpected in a sausage and carrot risotto, but it totally works. And the cheese? The toma melts right in, giving the whole thing this rich, moist finish that’s just so satisfying when hot and fresh.

People in this region love making risotto with different ingredients, but the way this one mixes hearty sausage with tender veggies and real Italian cheese gives it a taste that’s both classic and, honestly, a little surprising.

If you love a carrot and sausage risotto recipe, you’ll see it pulls together everything that makes Northern Italian food so comforting. And here's the thing, it feels like real comfort food but still impresses with all the flavors and textures. The toma cheese—often seen in Piedmont—melts into the rice so it’s extra creamy. And those hazelnuts? They bring a toasted note that makes every bite interesting. For sure. This isn’t just an easy risotto recipe; it’s a dish that shows what you can do with a few good ingredients and a bit of time.

Folks often serve it as a main dish because it’s filling and feels like a complete one-pot meal. Whether you’re sharing it at a family dinner or treating yourself on a cool night, risotto with carrots and sausage has a way of sticking with you. Thing is, the mix of golden carrots, juicy sausage, and crispy hazelnuts makes it a dish worth coming back to, especially when you want something comforting and a bit out of the ordinary. Really really. It’s a meal that shows the heart of Northern Italian cooking.

How to prepare Risotto with Carrots and Sausage

To prepare the risotto with carrots and sausage, wash the carrots, trim them 1 and cut them into 1/4-inch thick slices 2. Pour the carrots into a baking dish and season with a drizzle of oil 3,

salt and pepper 4. Bake in a preheated static oven at 392°F for 30 minutes. Remove the casing from the sausage 5 and chop it coarsely. Heat a drizzle of oil in a pan 6

add the sausage 7 and brown over high heat for about 3 minutes. Add 3 oz of peeled hazelnuts 8 and the brown rice to the saucepan 9, toast it for a couple of minutes with the other ingredients.

Salt 10 and moisten the rice with two or three ladles of hot broth 11 and stir. Cook the rice for about 45 minutes, continuing to add broth when necessary. Meanwhile, take the carrots out of the oven and keep them warm in the turned-off oven. When the cooking is finished 12, remove the risotto from the heat.

Stir the carrot and sausage risotto with the toma cheese, chopped 13 or grated. Mix well to get a creamy risotto 14. Serve the risotto with roasted carrots and enjoy it hot 15.