Main MealsOne Pot Recipes10.18.2026

Chicken Sausage & Cheddar Risotto

Name: Chicken Sausage & Cheddar Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 lb lean ground chicken; 1 tsp olive oil; 2 tsp italian seasoning; 1/2 tsp dried oregano; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp ground fennel seeds; 1/2 tsp smoked paprika; 1/4 tsp red pepper flakes; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp honey; 4 cup chicken bone broth; 1 tbsp unsalted butter; 1/2 large yellow onion, diced; 3 clove garlic, minced; 1/2 tbsp poultry seasoning; 1 cup short-grain rice; 2 cup frozen cauliflower rice, 198g; 3/4 cup old cheddar cheese, grated, ~1.8oz; 1/2 cup parmesan cheese, freshly & finely grated, ~1.2oz; salt & black pepper, to taste

Prep Time: 15 min

Total Time: 60 min

Serves 4

Creamy cheesy risotto with homemade Italian chicken sausage and undetectable cauliflower rice for a cozy, protein-packed dinner.

Nutrition Facts

Per serving · 1 serving (of 4)

Calories 480 kcal
Fat 14.5g
Protein 43g
Carbs 42.3g
Fiber 2g
Sugar 4.5g
Sodium 900mg

Ingredients

For the italian ground chicken sausage

1 lb lean ground chicken
1 tsp olive oil
2 tsp italian seasoning
½ tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp ground fennel seeds
½ tsp smoked paprika
¼ tsp red pepper flakes
½ tsp salt
¼ tsp black pepper
1 tsp honey

For the risotto

4 cup chicken bone broth
1 tbsp unsalted butter
½ large yellow onion (diced)
3 clove garlic (minced)
½ tbsp poultry seasoning
1 cup short-grain rice
2 cup frozen cauliflower rice (198g)
¾ cup old cheddar cheese (grated, ~1.8oz)
½ cup parmesan cheese (freshly & finely grated, ~1.2oz)
salt & black pepper (to taste)

Instructions

Add the olive oil and honey to 1 lb of ground chicken. Gently mix in seasonings, being careful not to over handle the meat.

Allow the meat to sit in the refrigerator for 1 hour so the flavors can meld.

Brown your meat in a nonstick pan over medium heat. Once cooked, remove from the pan and set aside.

Turn the burner to medium-low heat. Add butter.

Once butter has melted, add diced onion, season with salt, and sauté for 2-3 minutes. Stir in garlic and poultry seasoning and sauté for 30 more seconds. Add in the dry rice and let it toast, stirring occasionally, for 2-3 minutes.

Add chicken bone broth to the pan in 1/2 cup increments, allowing it to absorb fully after each addition (about 3-5 minutes).

After about 25 minutes, stir in the frozen cauliflower rice. Increase the heat slightly and continue adding chicken bone broth in increments.

Once the rice is al-dente, stir in the cheddar and parm until melted and smooth. Finally, add in the cooked chicken, season with salt & black pepper to taste, and let cook for a few more minutes until chicken is warmed through.

Serve with extra grated parm and black pepper.