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Risotto with sausage and nuts

30 min

This won’t be a hard nut to crack — it’s the nut risotto! Nice and easy — only half an hour of your time is needed.


  • Half a pack of chicken sausages from Morliny
  • 200 g (7 oz) of rice for risotto
  • Handful of toasted hazelnuts (or other favourite type)
  • 150 ml of white wine (optional)
  • 1 small onion
  • 150 g (3.5 oz) of cherry tomatoes
  • 1–2 tablespoons of butter
  • 50 g (1.8 oz) of Parmesan cheese
  • About 800 ml of broth (if you use wine, then less)
  • Salt and pepper to taste
  • 2–3 tablespoons of olive oil
  • A handful of fresh basil (optional)


Step 1

Finely dice the sausage. Cut the tomatoes in halves.

Step 2

Finely chop the onion and fry in olive oil together with the sausage until it is soft. Add rice to the fried onion and roast it for about 2 minutes in the oil, stirring all the time. When the rice is “pearl”, add the wine and stew it all, until the alcohol evaporates, stirring so that nothing sticks to the bottom. Then pour it all over with the broth so that the rice is covered.

Step 3

Stew it all on medium heat, stirring occasionally. Boil the broth until the broth almost completely evaporates, then add a little broth (approx. 0.5–1 cup) so that all of it could still be stewed and until the rice will be 80% boiled. You have to stir it all the time so that nothing gets burned. This will take about 20 minutes. Halfway through cooking, add the cherry tomatoes.

Step 4

After this time, add the grated Parmesan and butter, mix thoroughly, and set aside for 5 minutes. Optionally, you can also add basil leaves.

Step 5

Season with salt and pepper. Serve sprinkled with crushed nuts and cheese.