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Best Easy Risotto con Luganega e Fagioli Recipe

Name: Best Easy Risotto con Luganega e Fagioli Recipe
Total time: 45 min
Yield: 350 g
Ingredients: Arborio rice 1.5 cups; Luganega sausage (mild, casing removed) 12 oz; Canned cannellini beans (drained, rinsed) 1.5 cups; Yellow onion (finely chopped) 1 pieces; Vegetable or chicken broth 5 cups; Unsalted butter 2 tbsp; Parmigiano-Reggiano cheese (freshly grated) 0.5 cups; Olive oil 2 tbsp; Garlic (minced) 2 cloves; Fresh rosemary (finely chopped) 1 tsp; Kosher salt 1 tsp; Black pepper 0.5 tsp

Northern Italian risotto with luganega sausage and creamy beans is pure comfort food. This high protein mediterranean family dish is hearty, satisfying, and perfect for chilly evenings.

Cook 45 min Difficulty NORMAL 515 kcal

#mediterranean #high protein #comfort food #sausage rice

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Ingredients

Main ingredients

Arborio rice 1.5 cups
Luganega sausage (mild, casing removed) 12 oz
Canned cannellini beans (drained, rinsed) 1.5 cups
Yellow onion (finely chopped) 1 pieces
Vegetable or chicken broth 5 cups
Unsalted butter 2 tbsp
Parmigiano-Reggiano cheese (freshly grated) 0.5 cups

Seasonings/Sauce

Olive oil 2 tbsp
Garlic (minced) 2 cloves
Fresh rosemary (finely chopped) 1 tsp
Kosher salt 1 tsp
Black pepper 0.5 tsp

Nutrition summary

Carbohydrates 58 g 45%

Protein 22 g 17%

Fat 20 g 38%

Serving size 350g

Cooking steps

1

In a large heavy-bottomed pan, heat the olive oil over medium heat. Add the luganega sausage and cook, breaking it up with a spoon, until nicely browned and fully cooked, about 5-7 minutes. Transfer sausage with a slotted spoon to a plate and keep warm.
2

In the same pan, add 1 tbsp butter. Sauté the chopped onion over medium-low heat for 3 minutes until soft and translucent; add the minced garlic and rosemary, stirring for 1 minute just until fragrant.
3

Add the Arborio rice and stir gently for 2 minutes, allowing the grains to toast but not color. Pour in a ladle (about ½ cup) of hot broth, stirring and keeping the heat at medium. Let the liquid absorb before adding the next ladle, stirring frequently.
4

Continue adding broth gradually. After 10 minutes, return the sausage to the pan and fold in the cannellini beans. Adjust heat as needed to maintain a gentle simmer, and keep stirring to create creaminess without sticking.
5

When rice is creamy and al dente (after 18-20 minutes), remove from heat. Stir in the remaining butter, grated Parmigiano-Reggiano, and season with salt and pepper. Cover the pan and let stand for 2 minutes before serving immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Luganega sausage is the signature ingredient, lending deep savory flavor and richness that defines this Northern Italian risotto. The combination with creamy cannellini beans is essential for the dish’s hearty, traditional character.

Q. How do I prevent the risotto from becoming mushy?

To keep the risotto creamy yet structured, add broth a ladle at a time over medium heat, stirring frequently but not constantly. Stopping when the rice is al dente and resting it covered for 2 minutes keeps the grains distinct but tender.

Q. What is the best technique for cooking the sausage for risotto?

Brown the luganega sausage thoroughly at the beginning over medium heat so it develops flavor, then return it to the risotto after the rice has started cooking. This ensures the sausage stays juicy and flavors the dish without drying out.

Q. How many calories and protein does each serving contain?

Each serving provides approximately 515 kcal and 22g of protein, making this risotto both filling and high in protein compared to most rice-based dishes. The protein-to-carb ratio is especially balanced for a comfort meal.

Best Easy Risotto con Luganega e Fagioli Recipe

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