Chicken Sausage Risotto with Caramelized Peaches
 
Prep time
Cook time
Total time
 
Welcome this quick and easy Chicken Sausage Risotto with Caramelized Peaches into your weeknight dinner routine. It only takes minutes to prepare and your family will love every bite!
Author:
Recipe type: Main
Serves: 6 servings
Ingredients
  • For the risotto:
  • 3 tablespoons olive oil
  • ¾ cup diced onion (about 1 small)
  • ¾ cup diced red bell pepper (about 1 small)
  • ¾ cup diced green bell pepper (about 1 small)
  • ⅔ cup chopped mushrooms
  • 3 cloves garlic, minced
  • ¾ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 1 cup arborio rice
  • ½ cup white wine
  • 3½ cups chicken stock
  • 1 tablspoon fresh thyme (1 teaspoon dried)
  • 1 lb. chicken sausage, cut into ¼" thick oval rounds (flavor of choice, not ground but large links)
  • For the peaches:
  • 3 tablespoons butter
  • 1 tablespoon brown sugar
  • 2 peaches, pitted and skin removed
  • pinch of salt
Directions
  1. Prepare all veggies by dicing, mincing, and chopping. Set aside.
  2. In a large skillet or saucepan, heat 3 tablespoons olive oil over medium high heat. Once pan is hot enough that a drop of water sizzles, add onion, red and green bell peppers, and mushrooms. Season with about ¼ teaspoon salt and ¼ teaspoon pepper. Stir to coat. Cook until liquid is reduced, stirring occasionally, about 5 minutes. Add garlic and stir 1 minute more.
  3. Add rice, white wine, and 1 cup of broth. Stir to combine. Add additional ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine. Bring to a simmer over medium heat and cook until liquid is almost reduced, stirring every 3 minutes or so.
  4. Add additional cup of broth and stir to combine. Bring to a simmer and cook until liquid is reduced, stirring every 3 minutes or so. Repeat step with another cup of broth.
  5. Add last ½ cup of broth, thyme, and sliced chicken sausage. Stir to combine. Cook until liquid is reduced, stirring every minute or so. If rice is not tender enough, add an additional ½ cup broth and cook until liquid is absorbed. Season to taste with additional salt and pepper.
  6. While risotto is cooking (about the last 10 minutes), peel and slice peaches about ½" thick. Heat butter and brown sugar in a skillet over medium low heat. Stir to combine butter and brown sugar while melting. Once melted, increase heat to medium and lay peach slices in pan. Allow peaches to brown and caramelize on each side. This will take about 3 minutes on each side. Season with a pinch of salt.
  7. To assemble, scoop risotto in a bowl and top with caramelized peaches.
  8. Store leftovers in an airtight container in fridge for up to 1 week.
Recipe by Breezy Bakes at https://www.breezybakes.com/chicken-sausage-risotto-caramelized-peaches/