Risotto with Andouille Sausage and Clams

By PotsandPans Culinary Team
A hearty risotto bursting with flavor.
  • Course: Entrée


  • Arborio Rice
  • Butter
  • Chopped fresh parsley
  • clam juice
  • Juice of 1 lemon
  • lemon zest
  • low sodium chicken stock
  • Salt and pepper
  • Smoked andouille sausage
  • white clam sauce
  • white wine


  1. Place the rice, clam sauce, clam juice, white wine, sausage and chicken stock into the Microwave Pressure Cooker and stir well.
  2. Place the lid on the Microwave Pressure Cooker and lock into the closed position.
  3. Cook the risotto on HIGH for 18 minutes.
  4. When the time is up, let the pressure come down naturally by leaving the lid on the cooker until the white pressure indicator has dropped.
  5. Let the risotto sit for a few minutes and then stir in the lemon zest, lemon juice and butter. Season to taste with salt and pepper and garnish with fresh parsley.