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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

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.
Course Main
Cuisine Italian
Keyword garlic scape risotto, sausage risotto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 600kcal
Author justalittlebitofbacon


  • 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


  • 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.


  • 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.


Calories: 600kcal