• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

A Nerd Cooks

... and bakes and mixes the occasional cocktail!

  • All Recipes
  • Recipes By Category
  • Outside of the Kitchen
    • A Nerd Travels
  • Contact Me

Beer, Cheddar, and Sausage Risotto

March 15, 2016 by laurenpacek 5 Comments

  • 30
    Shares

This Beer, Cheddar, and Sausage Risotto combines several of my favorite things: beer, cheese, pork products, and carbs. It’ s a fun twist on traditional risotto recipes that call for white wine as a flavor base.

Beer, Cheddar, & Sausage Risotto | A Nerd Cooks

It’s no secret that I love a good risotto. I make it pretty regularly at home (see beet risotto, sweet corn risotto with roasted cherry tomatoes, pumpkin risotto, and avocado and corn risotto).

Many risotto recipes start with white wine. But I got to thinking… why not use beer instead? Before ladling in chicken broth, I added a Belgian witbier to the pot. It was definitely a good call. The relatively mild beer doesn’t overpower the dish, but does impart its flavor in the background.

Plus, come on.  Beer + cheese + sausage + carbs = liiiiiiiiiiife <3

Beer, Cheddar, & Sausage Risotto | A Nerd Cooks
Print
Beer, Cheddar, and Sausage Risotto
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Author: Lauren Pacek
Ingredients
  • 1 tsp olive oil
  • 1 lb bulk sausage
  • 4 cups chicken broth
  • 1 tbs olive oil
  • 2 tbs butter
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 12 oz wheat beer, room temperature
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup gouda, shredded
  • 3 green onions, white and light green parts sliced thinly
  • salt and pepper, to taste
Instructions
  1. In a heavy bottomed pan or Dutch oven, heat 1 tsp of olive oil over medium heat. Add the bulk sausage,  crumbling as it cooks. Once the sausage is cooked through, remove it to a plate lined with paper towels. Set aside.

  2. Add the chicken broth to a small saucepan and heat over medium heat. Bring it to a simmer, then turn the heat down to low.

  3. Wipe the pan that the sausage had cooked in with a paper towel. Add 1 tbs olive oil and 2 tbs butter over medium heat. Once the butter has melted, add the onion and cloves of garlic. Cook until the onion has softened and is translucent.

  4. Add the arborio rice and stir so that every grain gets coated in the olive oil and butter. Allow the rice to toast a bit, stirring occasionally. Once it starts to smell nutty, add the beer. Stir occasionally until almost all of the beer has been absorbed by the rice.

  5. Turn the heat off under the chicken broth, and add a couple of ladles to the rice. Stir occasionally until, again, almost all of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is no longer al dente. You may or may not use all of the chicken broth.

  6. Add the cooked sausage, shredded cheeses, and sliced green onions. Stir to combine. Taste and add salt and pepper if desired.

Beer, Cheddar, & Sausage Risotto | A Nerd Cooks

 

Beer, Cheddar, & Sausage Risotto | A Nerd Cooks Beer, Cheddar, & Sausage Risotto | A Nerd Cooks

Filed Under: All Recipes, Food, Main Course, Risotto

Previous Post: « Whole Lemon Bars
Next Post: Chocolate Guinness Cheesecake with Chocolate Whiskey Ganache »

Reader Interactions

Comments

  1. TheSwearingMom

    March 17, 2016 at 1:24 am

    This looks fantastic! I may try a rendition of my own and shout you out! Good inspiration, thanks! 🙂

    Reply
    • ANerdCooks

      March 17, 2016 at 11:07 am

      Thank you!! I can’t wait to see what you whip up =)

      Reply

Trackbacks

  1. Sweet Corn Risotto with Roasted Cherry Tomatoes | A Nerd Cooks says:
    July 14, 2016 at 12:58 pm

    […]  This Avocado and Corn Risotto is also pretty dang summery.  You can’t go wrong with Beer, Cheddar, and Sausage Risotto, IMO.  And, really.  Pumpkin Risotto is appropriate at all times of the year, no matter what […]

    Reply
  2. Beet Risotto with Goat Cheese | A Nerd Cooks says:
    February 13, 2017 at 7:13 am

    […] my love of risotto runs deep. I’ve shared varieties with sweet corn and roasted tomatoes, beer, cheese and sausage, pumpkin, as well as avocado and […]

    Reply
  3. Sweet Corn Risotto with Roasted Cherry Tomatoes - A Nerd Cooks says:
    April 22, 2018 at 12:40 am

    […]  This Avocado and Corn Risotto is also pretty dang summery.  You can’t go wrong with Beer, Cheddar, and Sausage Risotto, IMO.  And, really.  Pumpkin Risotto is appropriate at all times of the year, no matter what […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi there!

I’m Lauren. I love to cook, bake, and mix the occasional cocktail. Most of all, I love to share my creations with you! The recipes you’ll find here are ones that my family, friends, and I love to eat. Join me in the kitchen, won’t you?

Learn more about me here.

Let’s connect!

  • facebook
  • twitter
  • instagram
  • pinterest
SIGN UP FOR EMAIL UPDATES
I won't spam you, I promise.
* = required field

Search the website

Load More...Follow on Instagram

Copyright © 2019 · Foodie Pro & The Genesis Framework