Risotto Broccoli e Salsiccia | Creamy, Rich & Full of Flavour

This risotto is comforting and packed with flavour — the richness of Italian sausage meets the earthiness of broccoli, finished with creamy mascarpone and Parmigiano. Perfect for a cozy dinner for two.

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About This Dish

Risotto Broccoli e Salsiccia is a classic Italian comfort dish that combines the creamy texture of Arborio rice with the savoury depth of Italian sausage and the fresh bite of broccoli. Enriched with mascarpone, Parmesan, and a splash of cream, it’s indulgent yet balanced — a dish that feels special without being complicated.

Ingredients (Serves 2)

2 cups Arborio rice

1 bunch broccoli (cut into small florets)

½ onion (finely chopped)

2 Italian sausages (casings removed)

125g mascarpone

30g grated Parmesan

50ml cooking cream

Salt, pepper, and olive oil to taste

How to Make It

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins

Step 1: Heat olive oil in a large pan, add onion and cook until soft.
Step 2: Add sausage, breaking it up with a spoon, and cook until browned.
Step 3: Stir in Arborio rice and toast for 2–3 minutes.
Step 4: Gradually add hot water or broth, stirring continuously, allowing the liquid to absorb before adding more.
Step 5: When the rice is halfway cooked, add broccoli florets.
Step 6: Continue cooking until rice is creamy and al dente, then stir in mascarpone, cream, and Parmesan. Season to taste and serve hot.

Tucci’s Tips

Use fresh Italian sausage for the best flavour.
Cut broccoli small so it cooks quickly and blends into the risotto.
Stir constantly to release the rice’s starch for a creamy texture without extra cream.

Variations

Vegetarian: Swap sausage for sautéed mushrooms.
Spicy: Add chilli flakes when cooking the sausage.
Extra Green: Blend half the broccoli into a purée before adding for a vibrant colour.

Did You Know?

Historical Fact: Risotto originated in Northern Italy, with Milan being home to the famous saffron-infused Risotto alla Milanese. However, variations like this one have spread throughout the country, adapting to local ingredients.

Fun Fact: The creaminess of risotto doesn’t come from cream — it’s the starch released from the rice during cooking that creates its signature texture.

Storage & Thank You

Store leftovers in an airtight container in the fridge for up to 2 days.

Can it be frozen? Not recommended — freezing changes the creamy texture of risotto.

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