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Creamy Bratwurst risotto topped with golden Bratwurst slices and fresh parsley in a rustic ceramic bowl

Bratwurst Risotto with Parsley, Mustard & White Wine

This Bratwurst risotto is a luxurious German-Italian fusion dish that combines juicy sliced Bratwurst with creamy risotto infused with white wine, mustard and fresh parsley. It’s rich, aromatic and incredibly comforting — the perfect twist on a classic risotto. If you enjoy hearty comfort food with German character, this creamy Bratwurst risotto will become one of your favourite cold-weather dishes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: German, Italian
Ingredients Method

Ingredients
  

For the Risotto
  • 1 tbsp olive oil or butter
  • 4 Bratwursts sliced into coins
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 300 g Arborio or Carnaroli risotto rice
  • 120 ml dry white wine
  • 800 –800 ml hot chicken or vegetable stock kept warm in a pot
  • 1 tbsp German mustard Mittelscharf
  • 20 g grated Parmesan or similar hard cheese
  • 1 small handful fresh parsley finely chopped
  • Salt & pepper to taste
Optional Add-Ins
  • 1 tsp wholegrain mustard for a textured finish
  • 1 tbsp butter at the end for extra creaminess
  • Lemon zest for brightness
  • Extra cheese for serving

Method
 

Brown the Bratwurst
  1. Heat oil or butter in a large saucepan or deep skillet over medium heat.
  2. Add the sliced Bratwurst.
  3. Fry for 5–7 minutes until golden and lightly caramelised.
  4. Remove the Bratwurst from the pan and set aside (leave the fat in the pan — it adds flavour).
Sauté the Onion & Garlic
  1. In the same pan, add the chopped onion.
  2. Cook for 3–4 minutes until soft and translucent.
  3. Add garlic and cook for 30 seconds until fragrant.
Toast the Rice
  1. Add the Arborio or Carnaroli rice to the pan.
  2. Stir for 1–2 minutes until the grains are glossy and slightly translucent at the edges.
  3. This step adds structure and prevents mushy risotto.
Deglaze With White Wine
  1. Pour in the white wine.
  2. Stir until mostly absorbed — the alcohol evaporates, leaving aroma and acidity.
Add Stock Gradually
  1. Add a ladle of hot stock (100–150 ml).
  2. Stir gently until absorbed.
  3. Repeat, adding stock in small amounts.
  4. Continue for 20–25 minutes until the rice is creamy with a slight bite (al dente).
  5. 👉 Tip: Risotto should never be rushed — slow stock absorption = better creaminess.
Add Bratwurst & Mustard
  1. Return the browned Bratwurst to the pan.
  2. Add the German mustard and stir through.
  3. Add 1 tsp wholegrain mustard if you want extra texture and aroma.
  4. Season with salt and pepper.
Finish With Parmesan & Parsley
  1. Turn off the heat.
  2. Stir in grated Parmesan.
  3. Add fresh parsley.
  4. If you want extra silkiness, stir in a knob of butter.
Serve
  1. Spoon into warm bowls.
  2. Garnish with extra parsley, Parmesan or lemon zest.
  3. Serve immediately while creamy and hot.