If you've ever stared into your fridge at the end of the week wondering what on earth to make with a hodgepodge of leftovers, then you’re not alone.
Enter Woodfire Smoked Sausage & Chicken Risotto, a dish that proves you don’t need a culinary degree or a perfect pantry to whip up something extraordinary.
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With smoky flavors, creamy risotto, and a hint of zesty lemon pepper, this recipe takes your dinner game to the next level—and it all starts with a little creativity and a Woodfire grill.
Why This Recipe Works So Well
Let’s face it: cooking with leftovers can feel uninspired. But the beauty of this Woodfire Smoked Sausage & Chicken Risotto is how it flips that narrative. The smoky chicken thighs, kissed with lemon pepper seasoning, add an irresistible depth of flavor. Paired with Italian sausage and earthy mushrooms, every bite bursts with a rich, umami-packed punch. The risotto itself, a labor of love, transforms pantry basics like rice and chicken stock into a creamy, dreamy base that ties everything together.
What makes it even better? The way the Woodfire grill infuses a subtle smokiness into the chicken, elevating a humble weeknight dinner into something that feels like a special occasion. It’s this combination of hearty comfort and sophisticated flavor that sets this recipe apart.
A Perfect Dish for Busy Nights
Transitioning from the fridge to the table, this dish embodies convenience without sacrificing quality. The air-crisp setting on the Woodfire grill speeds up the cooking process for the chicken thighs while maintaining a juicy, smoky finish. Meanwhile, the risotto, though a bit hands-on, is well worth the effort. It’s the kind of dish that makes you slow down and savor each step, yet it comes together quickly enough to fit into even the busiest of schedules.
And here’s a bonus: risotto might seem intimidating, but this recipe simplifies the process. It’s all about patience and adding broth little by little until the rice reaches that perfect al dente texture. Pro tip: don’t skimp on the sherry wine—it adds a touch of sweetness and acidity that brightens the dish and balances the smoky elements.
Why You’ll Love It
What makes this Woodfire Smoked Sausage & Chicken Risotto truly unique is its versatility. Got different veggies hanging out in your crisper drawer? Toss them in. Prefer another protein? Swap it out. The base flavors—smoky chicken, savory sausage, and creamy risotto—are endlessly adaptable, so you can customize the recipe to suit your tastes or whatever you have on hand.
Plus, this dish is a crowd-pleaser. Whether you’re feeding picky eaters or impressing dinner guests, it strikes that elusive balance between comforting and impressive. And let’s not forget the subtle lemon pepper kick that ties everything together. It’s these little details that elevate this dish from simple to sensational.
Tips for the Perfect Risotto
To make sure your risotto turns out flawless, follow these tips:
- Keep the broth hot: Adding cold broth to risotto will slow the cooking process, so heat your stock before you start.
- Stir, but not too much: While risotto does require some stirring, overdoing it can break down the rice and make it mushy. Aim for gentle, occasional stirs.
- Taste as you go: Since risotto is all about texture, tasting is key to achieving that ideal al dente bite.
Final Thoughts
Whether you’re looking to clear out your fridge or simply craving something hearty and satisfying, Woodfire Smoked Sausage & Chicken Risotto delivers on all fronts. It’s easy enough for a weeknight but delicious enough to make you feel like a gourmet chef. So, fire up that Woodfire grill, grab your leftovers, and let’s get cooking. You might just discover your new favorite dish in the process.
Recipe
Woodfire Smoked Sausage & Chicken Risotto
Equipment
- Woodfire grill
- Large Skillet
- Wooden spoon
- Microwave-safe container (for warming broth)
Ingredients
- 4 Boneless skinless chicken thighs
- 2 Italian Sausages
- 1 cup Arborio rice
- 32 oz Chicken stock
- 1 tablespoon Olive oil
- 4 tablespoon Butter
- 1 cup Sliced mushrooms
- 3 cloves Garlic minced
- 2 Scallions chopped (green and white parts separated)
- ¼ cup Cilantro chopped
- 1 teaspoon Lemon pepper seasoning
- 1 tablespoon Sherry cooking wine
- 1 teaspoon Salt To Taste
- 1 teaspoon Pepper To Taste
- ½ Cup Pecorino Romano Grated
Instructions
- Load your woodfire with pellets and set it to air crisp, hit the woodfire button, and set it to 350°F (175°C).
- Put your sausage & chicken in the air crisp basket and season with lemon pepper seasoning. When the woodfire says add food pop them in and cook them for 15-20 minutes.
- Heat olive oil and butter in a skillet over medium heat. Sauté garlic, mushroom slices, and the white parts of scallions until fragrant and softened.
- Add Arborio rice to the skillet, stirring to coat it in the oil and butter. Deglaze with sherry cooking wine.
- Gradually add warm chicken stock, one cup at a time, stirring frequently. Allow each addition to absorb before adding more. Continue until rice is cooked al dente.
- Stir in the parsley and green parts of scallions. At the end add in 2 more tablespoon of butter and the pecorino Romano cheese. Adjust seasoning with salt and pepper as needed.
- Serve the risotto topped with sliced smoked chicken thighs and sausage. Enjoy!
Video
Nutrition
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