Broccoli, Cauliflower and Cheddar Risotto with Sweet Apple Sausage

Broccoli, Cauliflower and Cheddar Risotto with Sweet Apple Sausage

The keto experiment is over for now. I shared a bit about this over on Instagram, but in case you missed it, a few months ago my husband decided he wanted to give the ketogenic diet a try and I was happy to help support him. I did a modified version but ultimately we both experienced some pretty legit results. Rob lost a decent amount of weight and I noticed a significant difference in my energy levels. Whenever Atti decides she’s ready to stop nursing, I’m really interested in giving it another go.

For now however, I’ll happily enjoy the occasional warm bowl of risotto. I actually decided to make this because I thought Atti would dig it (and we had some long neglected, unopened boxes of risotto rice hanging out.) Unfortunately, teething and illness meant Atti didn’t find it as appetizing as I predicted but Rob and I thought it was stick-to-your-ribs delightful.

Broccoli, Cauliflower and Cheddar Risotto with Sweet Apple Sausage


  • Up to 8 cups chicken broth (I subbed in 3 cups bone broth)

  • 2 tablespoons unsalted butter, divided

  • 1 medium yellow onion, diced

  • 1.5 cups broccoli, cut into bite sized florets

  • 1.5 cups cauliflower, cut into bite sized florets

  • high quality sea salt

  • freshly ground black pepper

  • 2 cups arborio rice, 1 cup shredded sharp cheddar cheese + more for garnish

  • 4 links of an apple chicken sausage of your choice, each cut into 6-8 slices


Put the broth in a medium saucepan over low heat and keep it at a very low simmer.

Melt 1 tablespoon of butter over medium heat in a large, heavy bottomed pot or Dutch oven. Add the onions, a good pinch of salt and several good grinds of black pepper. Sauté until the onions are tender, fragrant and slightly golden - about 8 minutes. 

Add the rice to the pot and stir until the edges have turned translucent and you can smell the slight aroma of toasted rice. Should take 2-3 minutes. 

Using a soup ladle, add one ladle of broth to the rice at a time. Stir continuously. Once the liquid has been mostly absorbed by the rice, add another ladle full. Continue adding broth in this manor until the rice is al dente and the broth is creamy (you may not use all of your broth.) After 12 minutes add the broccoli and cauliflower and begin tasting the rice for doneness. The risotto is ready when the vegetables are tender, the rice is al dente and the dish has a consistency of thick porridge. Will probably take about 20 to 30 minutes total. 

While the risotto is finishing, heat a medium pan over medium heat and add just a touch of cooking oil. Once the pan is hot, add the chicken sausage slices. Fry until both sides of the sausage slices are lightly browned and the slices are heated through. 

Once the risotto is ready, remove from the heat and stir in the cheddar cheese and remaining tablespoon of butter until melted. Taste and add salt and pepper to your taste. Serve immediately garnished with another sprinkle of cheddar and a links worth of sausage slices. 

Broccoli, Cauliflower and Cheddar Risotto with Sweet Apple Sausage |

Warm & comforting

you won’t mind the bonus veggies at all