Valentine’s Day is extra special this year for Joy Wilson, the mind behind popular blog Joy The Baker, as she celebrates her first as a newlywed. After a surprise wedding at the Texas home she shares with her husband, Joy is keeping her Valentine’s celebration intimate and cozy with a night of delicious food. Enter the perfect recipe for the occasion: Red Bean and Andouille Risotto featuring Zatarain’s new Andouille Smoked Sausage.
Joy’s Red Bean and Andouille Risotto delivers bold, smoky flavors with creamy arborio rice and tender red beans. It’s an easy one-pot meal that is decadent but simple to prepare. “It’s got that rich, velvety texture that feels fancy,” she says. “Just light some candles and pretend you’re in a fancy New Orleans bistro.”
- 2 quarts chicken stock (keep warm on the stovetop)
- 1 tablespoon olive oil
- 1 (14-ounce) package (2 links) Zatarain’s Andouille Smoked Sausage links, sliced into
- thick rounds and then each round into four
- 1 small onion, minced (about 1 cup)
- 1 green bell pepper, small diced (about 1 cup)
- 1 1⁄2 cups Arborio or Carnaroli rice
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves, roughly chopped (or about ½ teaspoon dried thyme)
- Freshly ground black pepper, to taste
- 1⁄2 cup dry white wine (pinot grigio or sauvignon blanc work well)
- 1 (15-ounce) can red beans, drained and rinsed
- ½ cup freshly grated Parmesan cheese
- Optional garnish: extra Parmesan, chopped green onions, and a sprinkle of hot sauce
- Keep the chicken stock warm in a pot over low heat. Warm stock helps the risotto cook evenly and stay creamy.
- Heat the olive oil in a large skillet or risotto pan over medium heat. Add the diced andouille sausage and cook until well browned. Remove the sausage to a small bowl. To the pot add minced onion, diced bell pepper, and cook until the vegetables are softened. Return the browed sausage to the pot.
- Stir in the Arborio rice, cooking for 1-2 minutes until the grains are lightly toasted. Add the garlic, thyme, and a few grinds of black pepper, stirring until fragrant.
- Pour in the wine and stir constantly until it’s mostly absorbed. The wine adds a beautiful depth of flavor.
- Begin adding the warm chicken stock, one ladleful at a time, stirring gently and constantly. Wait until each ladleful is mostly absorbed before adding the next. Continue for about 20-25 minutes until the rice is creamy and cooked to al dente.
- When the risotto reaches the perfect creamy texture, stir in the red beans and Parmesan cheese. Taste and adjust the seasoning with more black pepper if needed.
- Spoon the risotto into bowls and garnish with extra Parmesan, a sprinkle of green onions, or a generous dash of hot sauce.