Special Diet Information

Coumadin® (Warfarin)
This recipe is 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.


"Everything in life has an end. Only sausages have two."
-German Proverb

The refrigerator light goes on...

For those eating gluten free risotto can be a good choice when eating out. Chefs are more sensitive these days to diners who need to eat gluten free and I have had a few tell me that they have risotto in house even if it is not on the menu so it could be worth asking.

It can often be disappointing, however. Recently I was in a restaurant and ordered the risotto. It was done perfectly but there was far too much sausage - more meat than rice. This recipe is what I had hoped that dish to be. Great food is all about balance: the right amount of each ingredient so that each complements the other.


Sausage and Yellow Pepper Risotto

Servings: 2 | Serving size: about 2 cups

Cooking Time: 75 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes fairly good leftovers. Reheat gently.

2 large yellow bell peppers
1 tsp olive oil
1 large onion (diced)
3 ounces link smoked sausage (cut into thin half crescents)
1/2 cup arborio rice
1 tsp paprika
fresh ground black pepper (to taste)
4 cups water
1 ounce Parmigiano-Reggiano (grated)

Preheat the oven to 325°F.

Place the peppers in the oven on a piece of aluminum foil and roast, turning frequently, until browned on all sides (about 45 minutes).

Remove and place in a brown paper bag. Fold the top of the bag closed and allow the peppers to cool.

After the peppers are cooled, peel and seed them, then cut into 1/2 inch dice.

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

Add the diced onion and cook, stirring frequently, for 5 minutes.

Slice the sausage link lengthwise and then crosswise into thin half discs. Add the sausage to the pan and cook for about 2 minutes, stirring frequently.

Add the arborio rice and cook for one minute. Stir frequently.

Add the paprika, pepper and water.

Stir and reduce the heat to a simmer. Cook for about 20 minutes until the rice is slightly soft but not mushy.

Add the parmesan cheese and yellow pepper and cook for about one minute, stirring continuously until the cheese is melted.


Nutrition Facts

Serving size: about 2 cups

Servings: 2

Amount Per Serving

Calories 444 Calories from Fat 159
% Daily Value
Total Fat 17g 29%
    Saturated Fat 6g 26%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 41mg 14%
Sodium 504mg 22%
Total Carbohydrates 54g 18%
    Dietary Fiber 3g 17%
    Sugars 6g
Protein 16g
Vitamin A 12% Vitamin C 16%
Calcium 22% Iron 18%
Vitamin K 3 mcg Potassium 388 mg
Magnesium 40 mg