Close up of risotto with sausage and shrimp on a checkered pattern plate.

Risotto with Sausage & Shrimp

  • Servings


  • ½ pound sweet Italian sausage, crumbled
  • ½ pound medium shrimp, peeled and deveined
  • 3 tablespoons butter, divided
  • ½ cup chopped onion
  • 1 cup uncooked U.S. arborio or medium grain rice
  • ⅓ cup dry white wine
  • 2 cups chicken broth
  • 3 cups water
  • ¼ cup Parmesan cheese, grated
  • ground white pepper to taste
  • ½ cup heavy cream


  • Cook sausage in large skillet over medium heat. Remove from skillet; drain on paper towels. Set aside.
  • Cook shrimp in 2 tablespoons butter until it turns pink. Remove from skillet; set aside.
  • Cook onion until soft in remaining 1 tablespoon butter.
  • Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed.
  • Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
  • Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
  • Stir in cheese, pepper, cream, and reserved sausage and shrimp. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.

Nutrition Facts

  • Calories 415
  • Total Fat 25g
  • Cholesterol 93mg
  • Sodium 838mg
  • Carbohydrates 29g
  • Protein 15g