Cold winters may be lousy, but it is the perfect time to indulge in some hearty, one-pot, one-pan dinners.
But with my busy schedule, I need meals that are not only delicious and healthy, but quick and easy, too — like this incredible recipe for stuffed acorn squash.
However, the second I tasted a spoonful of this delicious dish, I knew I’d found the perfect winter recipe: beer-and-sausage risotto!
The creamy rice dish incorporates some of my all-time favorite ingredients, like rich, shredded cheese, bacon crumbles, and nutty brown ale.
View the recipe below, then check out the video for the full tutorial. This is one dish your friends and family will be begging for when the temperatures start to drop!
Will you be trying your hand at this beer-infused risotto? Let us know your favorite rice-based dishes in the comments below.
Please SHARE if you love hearty, creamy flavors found in rustic rice dishes!
Ingredients
- 3 cups chicken broth
- 1 Tbsp. vegetable oil
- 8 oz. chorizo sausage, sliced
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup arborio rice
- 12 oz. IPA or nutty brown ale
- 1 Tbsp. butter
- 1/2 cup shredded Gouda cheese
- Salt and pepper, to taste
- Instructions
- Warm up chicken broth in a saucepan.
- In a larger saucepan, add vegetable oil and chorizo, and cook until browned. Drain, and reserve oil.
- To sausage drippings, add onions, garlic, and rice. Stir well.
- Add half of the ale, and stir for a few minutes. Add in remaining ale, and mix well.
- Add 1 ladleful warm broth into rice. Stir well, and alternate between stirring and adding more ladlefuls of broth.
- Add butter and shredded cheese. Combine well.
- Return chorizo to pot, and stir. Season with salt and pepper, and loosen with broth as needed.
- Top with cheese, bacon bits, and chopped parsley. Serve warm, and enjoy!
- Will you make this mouthwatering risotto dish in your own kitchen? Let us know your thoughts in the comments below — and please SHARE!
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