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Recipes
Spicy Andouille Risotto
Recipe

14 INGREDIENTS • 6 STEPS • 40MINS

Spicy Andouille Risotto

5.0
1 rating
The andouille is so savory and spicy against the creaminess of the rice and cheese. It all works together in perfect harmony as heaven in a bowl.
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
The andouille is so savory and spicy against the creaminess of the rice and cheese. It all works together in perfect harmony as heaven in a bowl.
40MINS
Total Time
$2.36
Cost Per Serving
Ingredients
Servings
4
US / Metric
Olive Oil
1 dash
Andouille Sausage
4
Andouille Sausages, diced
Salt
1 pinch
Chicken Stock
2 3/4 cups
Chicken Stock
Butter
2 Tbsp
Shallot
1
Small Shallot, peeled, minced
Garlic
1 clove
Garlic, peeled, minced
Sriracha
1/2 tsp
Arborio Rice
1 1/4 cups
Dry Red Wine
1/2 cup
Dry Red Wine
Manchego Cheese
1 cup
Freshly Grated Manchego Cheese
Fresh Cilantro
to taste
Fresh Cilantro, finely chopped
as needed for garnish
Nutrition Per Serving
VIEW ALL
Calories
686
Fat
33.5 g
Protein
34.4 g
Carbs
54.3 g
Add to plan
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Spicy Andouille Risotto
Save
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Cooking InstructionsHide images
step 1
Get a large, deep pan on the stove and heat the Olive Oil (1 dash) over medium high heat. Brown the Andouille Sausages (4) until cooked through and golden for about 4-5 minutes. While it is cooking give it Salt (1 pinch) to season it.
step 1 Get a large, deep pan on the stove and heat the Olive Oil (1 dash) over medium high heat. Brown the Andouille Sausages (4) until cooked through and golden for about 4-5 minutes. While it is cooking give it Salt (1 pinch) to season it.
step 2
While the sausage is cooking, pour the Chicken Stock (2 3/4 cups) into a small pot right next to the pan. Gently warm it over low heat to get it ready. When the sausage is done, remove it from the pan and set it aside.
step 3
Add the Butter (2 Tbsp) to the same pan and let it start to melt. Then add the small Shallot (1), Garlic (1 clove), Saffron Threads (1 pinch), Smoked Paprika (1/2 tsp), and Sriracha (1/2 tsp). Let them get fragrant for 30 seconds.
step 3 Add the Butter (2 Tbsp) to the same pan and let it start to melt. Then add the small Shallot (1), Garlic (1 clove), Saffron Threads (1 pinch), Smoked Paprika (1/2 tsp), and Sriracha (1/2 tsp). Let them get fragrant for 30 seconds.
step 4
Add the Arborio Rice (1 1/4 cups) into the pan and let it just get toasted for a minute. Then pour in the Dry Red Wine (1/2 cup) to deglaze the pan, scraping up the brown bits in the pan. Let the wine absorb into the rice for a minute.
step 5
Then ladle in about 1/4 of the warm stock and stir it into the rice completely. When it is absorbed, ladle the next 1/4 of it and stir it in completely. Repeat until the stock is all absorbed and the rice is tender. The whole process will take about 15-20 minutes.
step 5 Then ladle in about 1/4 of the warm stock and stir it into the rice completely. When it is absorbed, ladle the next 1/4 of it and stir it in completely. Repeat until the stock is all absorbed and the rice is tender. The whole process will take about 15-20 minutes.
step 6
Stir the andouille and the Manchego Cheese (1 cup) into the risotto, then take the pan off of the heat. Scoop it into pretty bowls and top it with a sprinkle of Fresh Cilantro (to taste). Serve immediately and enjoy!
step 6 Stir the andouille and the Manchego Cheese (1 cup) into the risotto, then take the pan off of the heat. Scoop it into pretty bowls and top it with a sprinkle of Fresh Cilantro (to taste). Serve immediately and enjoy!
Tags
American
Shellfish-Free
Side Dish
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