Creamy Tomato & Chicken Sausage Risotto
with Marinated Tomato & Parmesan
- Milk
What’s not to love about risotto? It’s luxurious, comforting, and never fails to satisfy. It may have a reputation for being labor intensive, but ours couldn’t be easier! This tomato-centric version begins with caramelizing onion. You’ll then add hearty chicken sausage and homemade tomato stock, and finish the risotto with a swirl of sour cream and topping of tangy marinated tomatoes for bright, juicy contrast. As a finishing touch, sprinkle this delicious dish with chopped parsley and Parmesan.
Ingredients
13.76 ounce
Crushed Tomatoes
1 unit
Tomato
1 unit
Yellow Onion
¼ ounce
Parsley
5 teaspoon
Red Wine Vinegar
9 ounce
Italian Chicken Sausage Mix
¾ cup
Arborio Rice
2 unit
Chicken Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
½ teaspoon
Sugar
2 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• In a large pot, combine crushed tomatoes and 5 cups water (10 cups for 4 servings); season with ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Cover and bring to a boil, then reduce to a low simmer. • Meanwhile, wash and dry produce. • Dice tomato into ½-inch pieces. Halve, peel, and finely dice onion. Roughly chop parsley.
• In a small bowl, combine diced tomato, half the vinegar (all for 4 servings), ¼ tsp sugar (½ tsp for 4), and a large drizzle of olive oil; season with salt and pepper. • Set aside, stirring occasionally, until ready to serve.
• Heat a drizzle of oil in a large pan over medium heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible. • Add another drizzle of oil to pan. Add onion; cook, stirring occasionally, until lightly browned, 2-3 minutes. Season with salt and pepper.
• Add rice, 1 cup tomato stock, and stock concentrates to pan; stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture is creamy, 20-25 minutes. TIP: You may need all the stock for the risotto. • Season generously with salt and pepper.
• Once risotto is done, remove from heat and stir in cooked sausage, sour cream, half the parsley, half the Parmesan, and 2 TBSP butter (4 TBSP for 4 servings). Taste and season with salt and pepper if needed.
• Divide risotto between shallow bowls. • Spoon marinated tomato (draining first) in the center of the risotto. Sprinkle with remaining Parmesan and garnish with remaining parsley.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, creamy risotto with tangy marinated tomatoes; some found the chicken sausage overpowering.
- Ease of prep: While time-consuming and requiring constant stirring, most found the recipe easy to follow and worth the effort.
- Suggestions: Consider adding garlic, red pepper flakes, or mushrooms; some preferred using chicken breast instead of sausage.
- Leftovers: Several noted it reheated well and tasted even better the next day.
- Portions: Many were pleasantly surprised by the generous serving size, with some getting 3-4 meals from the recipe.
Reviews from our home cooks
I've always avoided making risotto. I didn't realize how easy it is and the result is delicious. Also the extra added specialness was that topping of chopped tomato marinated in vinegar. The resulting zing took the dish up several notches - and it was good to begin with.
Okay, this took for.ev.er (which, to be fair, HF made very clear on the recipe). But YUM. The risotto was creamy, the sausage was flavorful, and the marinated tomatoes really added something special. Seriously, worth the 19 hours -- okay, okay, 50 minutes -- of prep and cooking. Yup, this was a winner.
I'd give this 10 stars if I could. The flavors are BOMB DOT COM. I've never done risotto with the tomato broth before and it's a phenomenon. The marinated tomatoes add JUST the right amount of vinegar zing at the end. Could honestly do without the sausage, but was a yummy addition!
Delicious meal; used a large non stick for 2 person meal but wished i used the large cast iron instead. And recipe didn't say what heat to make the risotto on for the rest of the time... I used medium heat based off last step
You should double the tomato for this recipe. The marinated tomato is such a good contrast against the savory of the risotto, I want more of it. One of my favorites
The marinated tomatoes really help make this dish sing. Having the chicken sausage as a meat option also helps it all feel heartier than some of your vegetable only risottos. Will definitely be adding it again!
This was the first time I ever made a risotto, and it turned out extremely well. Very flavorful, and though the rice needs to be stirred fairly constantly throughout cooking it is well worth it.
It was a bit confusing on how long to simmer the tomato stock before using to make the risotto. Other than that it was very delicious we loved it. There was also enough food that my boyfriend got full he is 6"2" around 210 and with some of the meals he doesn't get full or is hungry an hour later because the portion sizes are a bit small for him. This recipe though made nice portions we actually had a tiny bit left over that I was able to save and add as a side to my lunch the next day which was great!
Needs clearer instructions on the risotto, ended up over cooking it and it was too thick not creamy by the time I stirred in all the tomato stock. And adding the use of cream not just water and stock would be a plus
We've never made risotto before, but this recipe was so easy! It turned out delicious, and much simpler than we thought it would be. Delicious!
