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Carrot and sausage risotto recipe

Carrot and sausage risotto recipe

48 ratings

A little bit of stirring is worth it for this comforting carrot and sausage risotto. With grated carrot stirred through the rice for plenty of veg, plus crispy chunks of sausage and a generous amount of melting Cheddar cheese, this is comfort food in a bowl. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 751 calories / serving


  • 2 tbsp vegetable oil
  • 8 Lincolnshire sausages
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 300g risotto rice
  • 1 vegetable stock cube, made up to 1ltr
  • 2 carrots, peeled and coarsely grated
  • ½ lemon, juiced
  • 20g fresh flat-leaf parsley, finely chopped
  • 100g Cheddar, coarsely grated
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    34g 49%
  • Saturates

    13g 66%
  • Sugars

    7g 8%
  • Salt

    3.1g 51%

of the reference intake
Carbohydrate 82.4g Protein 32.2g Fibre 5.8g


  1. Heat half the oil in a large casserole dish over a medium heat. Add the sausages and fry for 10 mins until crispy and cooked through. Remove from the pan and cut into thick slices.
  2. Add the remaining oil, onion and garlic to the pan. Fry for 8-10 mins until the onion is softened. Add the grated carrot and the rice and cook for 1 min before adding a ladleful of hot stock. Cook, stirring continuously, until the stock has been absorbed, then add another ladleful. Continue to cook like this for 15-18 mins until all the stock has been absorbed and the rice is al dente.
  3. Stir through the sliced sausage, lemon juice, half the parsley and the Cheddar and season to taste. Scatter with the remaining parsley to serve.

See more Italian recipes

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