Find a Recipe!

Just a Little Bit of Bacon

where comfort food meets the farm stand

  • Home
  • Recipes
    • beverages
    • desserts
    • grilling and bbq
    • main courses
    • quick dinners
    • side dishes
    • soups and stews
  • mediterranean recipes
    • italian recipes
      • italian comfort food
      • italian antipasti
      • fundamentals of italian cooking
    • spanish recipes
      • spanish tapas
    • french recipes
      • french comfort food
    • greek recipes
  • holiday favorites
    • christmas
    • easter dinner
    • thanksgiving feast
  • resources
    • dinner and party menus
    • farmers’ market
      • ingredient spotlight
    • roundup post
  • About
    • Privacy Policy
  • Contact

Sausage and Garlic Scape Risotto

June 29, 2016 By justalittlebitofbacon 20 Comments

Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Click here for details.

  • Share
  • Tweet

There are lots of wonderful uses for garlic scapes and one I love is risotto! Garlic scapes and sausage combine in this garlic scape risotto to make a dinner that has lots of yummy, crispy meatiness on one side and tender, mild garlic flavor on the other, all over a base of creamy rice.

Sausage and Garlic Scape Risotto - Love risotto? Want to try garlic scapes? Garlic scapes have a great, mellow, garlic flavor when they are sauteed as in this risotto with garlic scapes and sausage. | justalittlebitofbacon.com
Hello, all!

I can’t believe that I’ve had this blog up for nearly a year and hadn’t added a risotto recipe yet!

Various forms of risotto, like this garlic scape risotto, are a pretty standard weeknight meal around here. Sometimes vegetarian, others shrimp or leftover bits of roast chicken, but pretty frequently I use sweet Italian sausage as my meat of choice, and, of course, I always add a vegetable to keep things balanced.

Garlic scapes here do double duty – they are a lovely and seasonal vegetable and they add in that garlic flavor you need in a risotto. Or at least that I need in a risotto. It’s not dinner unless there’s garlic. (an old Italian proverb, okay not really but it could be šŸ™‚ )

Sausage and Garlic Scape Risotto - Love risotto? Want to try garlic scapes? Garlic scapes have a great, mellow, garlic flavor when they are sauteed as in this risotto with garlic scapes and sausage. | justalittlebitofbacon.com

Not familiar with garlic scapes?

They are the flower stalk of a hard-necked garlic bulb, and you can find them in local farm stands in the late spring to early summer. If you look at the picture up there, you will see that the stalks are very smooth until they get near the top where they bulge out and then taper to a point. That’s the bud of the garlic. You cut that part off before chopping up the rest of the garlic scapes. It’s the stalk part which you use in the recipe.

Garlic scapes are wonderful and you can use them in any recipe where you would like a garlic flavor, such as pestos, stir fries, gratins, and risotto!

I will note that if garlic scapes are unavailable or out of season, the sausage risotto does make a great risotto base for any seasonal vegetable you have at hand (along with some cloves of garlic) all throughout the year.

For more info on garlic scapes check out my Garlic Scape Spotlight!

Sausage and Garlic Scape Risotto - Love risotto? Want to try garlic scapes? Garlic scapes have a great, mellow, garlic flavor when they are sauteed as in this risotto with garlic scapes and sausage. | justalittlebitofbacon.com

One thing you might notice about my risotto method is that I’m fairly relaxed about it all.

I don’t take the completely hands off approach of adding all the stock and letting rice cook undisturbed (it doesn’t seem like a risotto to me), but I’ve never found it worthwhile to stand and stir constantly either. That would be dull, is unnecessary, and I couldn’t work on the rest of dinner! So, add a decent glug of stock each time, stir occasionally, and get other things done while your rice gently cooks.

Sausage and Garlic Scape Risotto - Love risotto? Want to try garlic scapes? Garlic scapes have a great, mellow, garlic flavor when they are sauteed as in this risotto with garlic scapes and sausage. | justalittlebitofbacon.com

If you try my recipe for Garlic Scape Risotto, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.

You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.

– Happy Eating, Annemarie

Sausage and Garlic Scape Risotto - Love risotto? Want to try garlic scapes? Garlic scapes have a great, mellow, garlic flavor when they are sauteed as in this risotto with garlic scapes and sausage. | justalittlebitofbacon.com
Print Recipe
5 from 5 votes

Sausage and Garlic Scape Risotto

Garlic scapes have a great, mellow, garlic flavor when they are sauteed as in this risotto with garlic scapes and sausage.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Cuisine: Italian
Keyword: garlic scape risotto, sausage risotto
Servings: 4 servings
Calories: 600kcal
Author: justalittlebitofbacon

Ingredients

  • 4 medium sweet Italian sausage links, about 3/4 lb
  • 1 1/2 cups arborio rice
  • 4 cups low sodium chicken stock
  • 4 tbsp unsalted butter, divided
  • 1 medium yellow onion, finely diced
  • 1/2 tsp kosher salt
  • 1/2 cup white wine or vermouth
  • 1 bunch garlic scapes, cut into 1/2 inch lengths
  • 1 oz parmesan cheese, finely shredded

Instructions

  • Add the sausage links to a small saucepan, poke them with a fork, and cover them with water.
  • Bring them to a boil on high, then lower the heat and let them simmer for 15 minutes.
  • Drain the sausages and let them rest until they are cool enough to handle. Then cut the sausages into thin (about 1/3 inch) rounds.
  • Heat a medium skillet on medium-high and saute the sausage rounds until they are deep brown and crisp on both sides.
  • While the sausage is cooking, put the rice into a fine mesh strainer and place the strainer over a medium saucepan. Pour the chicken stock over the rice to wash the starch off the grains and into the stock. (Set the rice aside for the moment.)
  • Put the saucepan on medium heat and bring it to a simmer. Once it's simmering, shut off the heat and cover the saucepan to keep it hot.
  • Melt 2 tablespoons of butter over medium heat in a large skillet or saucier. Let the butter foam up and subside and then add the onion and salt.
  • Saute the onion until soft and golden, about 8 minutes.
  • Add the rice and saute for 2 minutes, or until it smells a little toasty.
  • Add the wine wine or vermouth; simmer until absorbed, 1-2 minutes. Add the stock a ladleful or two at a time, stirring occasionally. Allow each addition to be almost absorbed (you don't want the rice to get dry and stick to bottom) and keep the rice at a very gentle simmer.
  • The risotto will be done when you have used most of the stock and the rice just tender but not mushy, about 20-25 minutes. Taste the risotto and add more salt if needed.
  • Take the risotto off the heat; immediately and vigorously stir the garlic scapes, the remaining 2 tbsp of butter, and the parmesan cheese into the rice. The risotto should be glossy and creamy. Add in the sausage rounds. Serve with a grating of extra parmesan over the top.

Notes

  • Preparing the garlic scapes: When using garlic scapes you need to cut off the blossom end. Garlic scapes are smooth until they get to a point where they bulge out and then come to a point. This is the blossom. Just slice it off and use the rest of the scape.
  • Making the risotto: Don't feel any need to stand over the risotto as it cooks. Keep an eye on it so the rice doesn't get dry and stir it every so often. but the risotto will cook just fine without much attention.
  • Rinsing the rice: Rinsing the rise with the stock isn't strictly necessary. If you like your rice toasted (as I have instructed here), then rinsing the rice will make sure your risotto is creamy at the end. (As discussed in this post by Serious Eats.) If you are not a fan of toasted rice, skip the rinsing step.

Related Posts:

  • White Bean and Garlic Scape Dip
    White Bean and Garlic Scape Dip
  • Crab Risotto with Mascarpone and Peas
    Crab Risotto with Mascarpone and Peas
  • Lemon Basil Risotto with Burrata
    Lemon Basil Risotto with Burrata
  • Creamy Lemony Pressure Cooker Shrimp Risotto
    Creamy Lemony Pressure Cooker Shrimp Risotto
  • Cold Potato and Garlic Scape Soup (Vichyssoise)
    Cold Potato and Garlic Scape Soup (Vichyssoise)
  • Ingredient Spotlight: How to Use Garlic Scapes
    Ingredient Spotlight: How to Use Garlic Scapes
  • Share
  • Tweet

Filed Under: 10 ingredients or less, gluten free, italian comfort food, italian recipes, main courses, meaty main dishes, recipe, rice & grains, summer Tagged With: garlic scapes, rice, sausage

« Fresh Peach Buckle Cake
Simple Turnip Gratin with Gruyere Cheese »

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Don’t miss a post!

Get new recipes in your inbox every week!

Disclosure:

Justalittlebitofbacon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Comments

  1. Ree says

    June 5, 2018 at 6:23 am

    5 stars
    I know it’s been a couple years since you posted this, but I found it on Pinterest. I recently joined a CSA and got garlic scapes in my first delivery and had no idea what to do with them. I had never heard of them before. Thank you for this recipe, it was amazing!!

    Reply
    • justalittlebitofbacon says

      June 5, 2018 at 7:53 pm

      I’m always happy to get a comment on recipe no matter how long ago I posted it. šŸ™‚ Garlic scapes are great, but not something most people have tried, so I’m glad my recipe could help you. I also have a nice dip using scapes if you need another idea.

      Reply
  2. Doyle Rendall says

    August 3, 2016 at 9:15 pm

    5 stars
    The result is a heavenly, hearty dish with a mild garlicky-ness to it. It won t overpower your senses, but rather tickle them just a bit Will, Paige, Shawn and I all ate it with gusto.

    Reply
    • justalittlebitofbacon says

      August 3, 2016 at 11:53 pm

      Great! I’m so glad everyone enjoyed it and thanks for letting me know. šŸ™‚

      Reply
  3. Natasha says

    July 4, 2016 at 5:50 pm

    5 stars
    Ahh this is so tasty!! I just love risotto but don’t make it nearly often enough.

    Reply
    • justalittlebitofbacon says

      July 5, 2016 at 10:08 pm

      Thank you! Me too. I was happy to pull out my risotto recipe for this. šŸ™‚

      Reply
  4. Maria says

    July 4, 2016 at 11:12 am

    5 stars
    Wow… I love this recipe with the beatiful garlic flavour!!

    Reply
    • justalittlebitofbacon says

      July 4, 2016 at 1:14 pm

      Thank you! The garlic flavor is wonderful in this. šŸ™‚

      Reply
  5. Cynthia Rusincovitch says

    July 2, 2016 at 9:40 pm

    What a beautiful dish. The risotto looks so good and creamy!

    Reply
    • justalittlebitofbacon says

      July 3, 2016 at 10:18 am

      Thank you!. šŸ™‚

      Reply
  6. Amanda says

    July 2, 2016 at 9:16 pm

    Now..I am intrigued! I love garlic…I mean …LOVE but I’ve never heard of garlic scapes! I’m now going to be on the hunt for these! They look amazing and anything risotto is fab. I’m like you, I add in leftover chicken or sausage…whatever…risotto is fabulous no matter how you cook it! Thanks for this recipe!!

    Reply
    • justalittlebitofbacon says

      July 3, 2016 at 10:18 am

      Garlic scapes are one of those secret vegetables which I never see at supermarkets. And the season is short! So look for them at farmer’s markets and farm stands and talk to your local farmers to see who is growing them. And good luck!

      Reply
  7. Kim says

    July 2, 2016 at 8:50 pm

    5 stars
    This is absolute perfection. I adore garlic scapes so this is right up my alley.

    Reply
    • justalittlebitofbacon says

      July 3, 2016 at 10:10 am

      Thanks! I love them too.

      Reply
  8. Noel says

    July 2, 2016 at 7:45 pm

    I was just reading about garlic scapes this afternoon in one of my herb books. I’d heard them mentioned before, but wasn’t certain what they were …exactly. Thanks for the simple explanation and great photo. That helped my education!

    I’ll be trying this out soon!

    Reply
    • justalittlebitofbacon says

      July 3, 2016 at 10:09 am

      Glad I could help. I love learning about unusual veggies. šŸ™‚

      Reply
  9. jacquee says

    July 2, 2016 at 5:26 pm

    We are grilling scape as I write this comment! Love how you have used it here. YUMMMMM…

    Reply
    • justalittlebitofbacon says

      July 2, 2016 at 6:30 pm

      Thanks! It’s a versatile vegetable that’s fun to try in different recipes.

      Reply
  10. Sandy says

    June 29, 2016 at 12:50 pm

    Beautiful, beautiful recipe! And hooray for the garlic flavour. I definitely need it in a great risotto (and in soooo many other things).

    Reply
    • justalittlebitofbacon says

      June 29, 2016 at 1:58 pm

      Thank you so much! And I don’t think I could cook if there were no garlic. It’s the foundation of almost every savory dish I make. šŸ™‚

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello, I’m Annemarie

Welcome to my kitchen! I’m a Italian-American girl who loves fresh foods, local ingredients, and all sorts of comfort foods. Here you will find Mediterranean flavors and recipes from a New England perspective.

Don’t miss a post!

Sign up here to have new recipes delivered to your inbox every week.

Follow me on:

  • Facebook
  • Pinterest
  • RSS
  • Twitter

Spring Recipes

Roasted cauliflower and sweet potato combine with tender French green lentils and peppery arugula in this delicious warm salad all topped with a creamy yogurt and tahini dressing. Perfect for a healthy Mediterranean vegetarian dinner! | justalittlebitofbacon.com #saladrecipes #mediterraneanfood #lentilrecipes #frenchlentils #cauliflower #sweetpotatoes

Cauliflower, Sweet Potato, and Lentil Salad with Creamy Yogurt Dressing

For an easy and quick side dish, cook my oven roasted asparagus with parmesan! This delicious Mediterranean recipe makes delicious use of spring produce with crispy cheese, tender veggies, and a sprinkle of balsamic. | justalittlebitofbacon.com #italianrecipes #italianfood #mediterraneanfood #springrecipes #asparagus #spring

Oven Roasted Asparagus with Parmesan

Dive into summer with this easy strawberry burrata salad! Fresh strawberries and creamy burrata are tossed with mint, basil, and pecans then topped with a honey balsamic glaze.

Strawberry Burrata Salad with Balsamic Glaze

Freekeh is an earthy grain with a complex flavor which you should try! And this vegan freekeh salad buddha bowl with baby kale, radicchio, avocado, and mint is great way to add some freekeh to your diet.

Kale, Radicchio and Freekeh Salad Buddha Bowl

Easy Swiss Chard Gratin - This easy chard gratin is all about the greens as they are cooked in milk and then topped with breadcrumbs and a handful of parmesan. This a great gratin for when you have more greens than you know what to do with - chard, kale, turnip greens, beet greens, spinach. Try a mix of different greens! | justalittlebitofbacon.com

Easy Spring Greens Swiss Chard Gratin

Simple Turnip Gratin - Thinly sliced mild turnips are layered with onion and thyme in this simple gratin, which is finished with a bit of cream and cheese sprinkled over the top just before serving. | justalittlebitofbacon.com

Simple Turnip Gratin with Gruyere Cheese

Reader Favorites

Homemade buttermilk blue cheese dressing is creamy, chunky and simple to make! So much better than bottled dressing. Perfect for salads, wings, and vegetable platters.

Homemade Buttermilk Blue Cheese Dressing

Rich & Complex Traditional Bolognese Sauce - A long, slow simmer builds layers of flavor and makes this Bolognese sauce so rich and complex! Meaty, silky, and hearty. This is a sauce worth having on your stove all day long. Make some for today and freeze some for tomorrow. | justalittlebitofbacon.com

Rich & Complex Traditional Bolognese Sauce

The fresh cranberries in these fresh cranberry cookies give them such a bright and zingy flavor which is completely different from dried cranberries! Don't just use fresh cranberries for sauce. Make cookies! | justalittlebitofbacon.com

Fresh Cranberry Cookies

Learn how to make the best homemade butterscotch sauce! This easy dessert sauce needs only a few minutes and a few ingredients for delicious old fashioned flavor! Use on ice cream, over cake, in buttercream frosting, and more. | justalittlebitofbacon.com #butterscotch #butterscotchsauce #dessertrecipes #dessertsauce #dessert

Old Fashioned Homemade Butterscotch Sauce

This easy flourless chocolate cake is amazingly dense, rich and decadent. Every bite is packed with intense bittersweet chocolate flavor. | justalittlebitofbacon.com

Easy Flourless Chocolate Cake

Dinner comes together in a flash with this recipe for kid-pleasing, one-pot ground beef pasta skillet topped with pesto and ricotta. | justalittlebitofbacon.com

Ground Beef Skillet Pasta with Pesto and Ricotta

Copyright © 2023 — Just a Little Bit of Bacon • All rights reserved. Privacy Policy • Disclaimer

Genesis Framework • Foodie Pro Theme • by Shay Bocks