Lightened Summer Vegetable & Chicken Sausage Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 bunch skinny asparagus, stems trimmed
  • 1 yellow squash cut into ½” pieces
  • 1 red bell pepper chopped into small ¼” pieces
  • 1 tbsp olive oil
  • kosher salt
  • coarse black pepper
  • 1 sweet onion diced + 1 tsp olive oil
  • 1 lb italian chicken sausage (if available) sliced into medallions
  • 4½ cups lower sodium chicken broth, simmering
  • ¼ cup dry white wine
  • 1 cup arborio rice
  • 4-6 fresh basil leaves, chopped, for garnish
  • Olive oil for drizzle (garnish)
  1. First preheat your oven to 425. In a large baking sheet lined with foil, add your asparagus, yellow squash and bell pepper. Toss with 1 tbsp of olive oil and sprinkle with kosher salt and pepper. Place into oven and cook for about 15-20 minutes or until desired texture is reached.
  2. Cover & set vegetables aside until risotto is ready.
  3. Next over medium high heat add onions, cook for about 5-7 minutes until translucent, add chicken sausage, saute until cooked through, about 8 minutes.
  4. Set aside until risotto is ready.
  5. Next in a heavy bottom pan/pot over medium heat add 1 tbsp live oil to pot, add rice and ¼ cup white wine. Stir immediately for about 30 seconds or until wine is absorbed.
  6. Next add 1 cup of your simmering chicken broth to risotto and continue to stir (more times than not) until broth is absorbed, this will take about 10-15 minutes. Continue to add ½ cup of simmering broth at a time, continuing to stir for about 10-15 minutes in between until broth is absorbed. Do this until desired texture is reached (creamy al dente) (I usually take about 45 minutes, adding about 4 cups total of broth, you might use a little more and take a little bit longer depending on heat and stirring).
  7. Once risotto has finished cooking, immediately divide into serving bowls and serve with your roasted vegetables, sausage and garnish with fresh basil & drizzle with olive oil.
Recipe by My Lavender Blues at