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Beer and Sausage Risotto

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people


  • 500 g Italian Risotto Rice
  • 1/3 cup Butter
  • 1 White Onion
  • 400 g Italian/Mediterranean Sausage
  • 1 bottle Dark Beer
  • 1 litre Chicken Stock

Black Pepper to taste

Parmesan cheese to serve


  1. Prep the ingredients by dicing the onion finely, and then peeling the skin off the sausages and slicing them into 1/2 cm disks.

  2. Heat half the butter in a non-stick pot. 

  3. Add in the onions to sweat at a medium heat until soft and sweet.

  4. Add in the sausage and cook at a medium heat until cooked through. Keep stirring to make sure the onions do not burn.

  5. Add the risotto rice and stir so that it soaks up the flavour and toasts for a few mins (about 3 min).

  6. Add in the beet and stir the risotto. Cook until the beer has been soaked up, stirring often to ensure no sticking.

  7. As the liquid is soaked up, start adding the stock, a little bit at a time. Allow the risotto to cook and soak up the liquid and a medium/low heat. Remember to stir frequently so that it does not stick.

    Keep repeating the process - add a bit of stock, let it soak, add a bit, let it soak up.

  8. When the stock is done, taste the risotto to test the consistency. It must not be too soft. It must slightly stick to the tooth. add in the remainder of the butter and some black pepper and stir until creamy.

  9. Serve hot with cheese sprinkled on top!