Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Never chain your dogs together with sausages." -John Berger, Novelist

The refrigerator light goes on...

I look for sausages that are made as freshly as possible and with no added nitrites or nitrates. Choose the ones that are lowest in salt. The ones I used for this dish had about 200mg of sodium per ounce.

If I am only going to use one or two links and there will leftovers, I freeze the extra. They don't take long to thaw and you can put them in the fridge before going to work so they'll be ready for dinner.


Risotto with Italian Sausage

Servings: 2 | Serving size: about 2 cups

Cooking Time: 30 Minutes

This recipe can be easily be multiplied - or divided by 2 - and makes great leftovers.

Risotto with Italian Sausage recipe from Dr. Gourmet


  • 1 tsp. olive oil
  • 3 ounces Italian sausage
  • 2 cloves garlic (minced)
  • 6 large green onions (sliced crosswise; keep white and green parts separate)
  • 1/2 cup arborio rice
  • to taste fresh ground black pepper
  • 3 cups water
  • 1 Tbsp. no salt added tomato paste
  • 4 ounces Swiss chard (destemmed and sliced into thin ribbons)
  • 1 Tbsp. fresh oregano (coarsely chopped)
  • 1 ounce goat cheese

Slice the sausage link lengthwise. Slice lengthwise again and then crosswise into thin quarter discs.

Place the olive oil in a medium skillet over medium high heat.

Add the sausage to the pan and cook for about 3 minutes. Stir frequently.

Add the garlic and cook for about one minute. Stir frequently.

Add the white part of the green onion and cook for about a minute.

Add the Arborio rice and cook for one minute.

Add the pepper and water. Stir and reduce the heat to a simmer.

Cook for about 15 minutes. Stir frequently and add water 1/4 cup at a time as needed.

Add the tomato paste and the green part of the green onions and fold together.

Cook until the rice is slightly soft but not mushy. Stir frequently.

Increase the heat to medium and fold in the chard, oregano and goat cheese.

Cook for about 4 minutes until the chard is wilted and the goat cheese is melted.


Nutrition Facts

Serving size: about 2 cups

Servings: 2

Amount Per Serving

Calories 420 Calories from Fat 162
% Daily Value
Total Fat 18g 23%
    Saturated Fat 7g 33%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 40mg 14%
Sodium 510mg 22%
Total Carbohydrates 50g 18%
    Dietary Fiber 5g 17%
    Sugars 4g
Protein 16g
Vitamin A 32% Vitamin C 38%
Calcium 11% Iron 30%
Vitamin K 630mcg Potassium 700mg