Appetizers & Side Dishes

Jambalaya Risotto

Servings: 6
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Jambalaya Risotto

  • 1 cup Arborio rice
  • 2 Tbsp Olive oil
  • 4 cups Chicken broth
  • 1/2 cup Sherry wine
  • 6 oz Andouille sausage, sliced
  • 1/2 cup Sweet red onion, diced
  • 6 oz Shrimp
  • 1/4 cup Celery, diced
  • 1/2 cup Red bell pepper, diced
  • 2 Cloves fresh garlic, minced
  • 1 cup Canned tomatoes
  • 1/2 Tbsp Seafood seasoning
  • 4-6 dashes Hot sauce
  • 1/4 cup Heavy whipping cream
  • 1 cup Sargento® Reserve Series™ 18-Month Aged Cheddar Cheese
  • 1/2 cup Sargento® Reserve Series™ 14-Month Aged Parmesan Cheese
  • 1/4 cup Green onion
  • 2 Sprigs fresh rosemary
  1. Add 4 cups of chicken broth to a small pot on low heat and keep warm.
  2. Cut the andouille sausage into slices and sauté over medium high heat until browned using 1 tablespoon of butter.
  3. Add the shrimp and old bay seasoning to sausage and cook until pink. Add in the red onion, bell peppers & garlic and sauté for an additional 2 minutes. Remove from heat and set aside.
  4. Heat 1 tablespoon of butter in the same saucepan over medium heat. Add the rice and cook for 2-3 minutes, stirring constantly, until middle of rice kernels begin to turn white.
  5. Add in the sherry wine and cook until almost all the liquid is absorbed. Add the whole can of tomatoes with juices and cook until most of the liquid is gone.
  6. Add 1 cup of broth & hot sauce and stir to combine. Cook until all liquid is absorbed. Continue adding broth, 1 cup at a time.
  7. Add shrimp, sausage and pepper mix back to the pan. Turn stove to medium heat and stir in the cream and mix well. Cook until absorbed.
  8. Turn the stove off and stir in the Sargento® Reserve Series™ 14-Month Aged Parmesan Cheese. Serve right away.
  9. Serve on the side of your favorite protein or eat as a standalone dish. Top with green onions and sprinkle a little more Sargento® Reserve Series™ 14-Month Aged Parmesan Cheese over the top if desired.

Serving Size 6


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 30.00g 46%
Sat. Fat 13.00g 65%
Mono Unsat. Fat 10.00g
Poly Unsat. Fat 2.00g
Cholesterol 180mg 60%
Sodium 2160mg 90%
Total Carbohydrate 53g 18%
Dietary Fiber 4g 16%
Sugars 9g
Protein 36g
Vitamin A 196RE
Vitamin C 35mg 60%
Calcium 381mg 40%
Iron 3mg 15%