Sausage, Pepper, and Onion Risotto

As I get ready to move, I wanted to make a meal that would have leftovers I could grab in the middle of box packing and unpacking.  So I made a hearty Sausage, Pepper, and Onion Risotto and it was delicious!  I used kielbasa sausage for a smoky flavor, and a few different peppers for a pop of color.  Hope you enjoy… and I will be back in a couple of weeks or so once these boxes start moving and I can cook again!

Sausage, Pepper, and Onion Risotto


  1. 1 cup of risotto rice, cooked according to package directions (you will need 3 cups broth)
  2. 2 tbsp. vegan butter
  3. 1 tbsp. olive oil
  4. one half of an onion
  5. one half tsp. sugar
  6. one yellow pepper, green pepper, orange pepper, chopped
  7. one (lite) kielbasa link, about 1 lb.


  1. Cook the risotto rice according to package directions.  I toast the rice first in the pan for just a minute, then add salt and pepper.  Add the broth about a half cup at a time over low-medium heat, until it is all absorbed and the rice is cooked.
  2. While the rice is cooking, chop the onion.
  3. Saute the onion in a pan with 1 tbsp. butter and 1 tbsp. olive oil.  Add the sugar on top, and stir over low heat until the onion starts to caramelize.
  4. When the onion is just about cooked,  add the chopped peppers and other 1 tbsp. butter.  Continue to saute.
  5. When the peppers are just about cooked through, cut the kielbasa into bite sized pieces and add to the peppers and onions.
  6. Saute just until the kielbasa is heated. (I use the fully cooked links, so I don’t have to worry about waiting for them to cook through.)
  7. Add the cooked risotto and stir.
  8. Serve hot.

Happy Allergy Free Eating!




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