In the kitchen today, we welcome Chef Nick Rabar from Avenue N making sausage and pepper risotto.


  • 1lb Arborio Rice
  • 8oz. Sweet Italian Sausage
  • 2 Red Peppers, roasted, diced
  • 1 Yellow Pepper, roasted, diced
  • 1/2 Onion, sweet, medium dice
  • 2 Garlic Cloves
  • 1 quart + 1 cup Chicken Stock
  • 1 Tablespoon Butter
  • 2 Tablespoons Parmesan
  • 1 pinch Kosher Salt
  • 2 Tablespoons Olive Oil
  • As Needed Chives, for garnish


  1. Remove sausage from casing and cook until done.
  2. In a 4 quart sauce pot over medium heat and add olive oil and sauce onions and garlic.
  3. Add rice and 1/3 stock.
  4. Reduce to a simmer then add 1/3 more, then 1/3 more until rice is almost cooked.
  5. Add in sausage, preroasted peppers, butter, parmesan, and some chives.
  6. Plate and top with more parmesan and chives.

Rhode Show Content Disclaimer: The information, advice, and answers displayed in The Rhode Show section of are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated.