Colombian Pork and Sausage Risotto – Arroz Atollado

Horizontal flat lay of the spicy Colombian risotto in a white Dutch oven.

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This pork and sausage risotto is a typical dish of the Colombian region of Valle del Cauca and a true delicacy. The dish is cooked in one pot and yields creamy rice with potatoes, tender pork and zesty smoked sausage, mixed with incredibly flavorful hogao tomato sauce.


Colombian risotto in a white skillet and serving bowls.


Have I made you drool a little? I love risottos (see other risotto recipes at the bottom of the post), but this one is hands down the most delicious risotto I’ve tried yet. I promise you will love it too! If all Colombian dishes taste this good, I’m moving there ASAP! 


The ingredients might seem numerous, but honestly, the only thing I didn’t have on hand was the sausage and Sazon seasoning with azafrán (saffron). I had to go get it again because I didn’t pay attention the first time and got the one without azafrán.




The blend of these ingredients yields an outstanding dish that will make you beg for seconds:

  • Pork
  • Spicy smoked sausage
  • Potatoes
  • Homemade Colombian tomato sauce – hogao
  • Rice
  • Onions
  • Spices and herbs


Rice, potato, pork, chorizo sausage, and hogao sauce Colombian flavorful dish in a Dutch oven.




If you’re not a fan of pork, you can use chicken for this Colombian sticky rice, the combination of both or even bacon. Some recipes include peas and carrots. The hogao sauce should not be substituted with any other tomato sauce if you want the authentic flavor.


This traditional Colombian risotto with #pork and sausage is an easy #dinner packed with amazing flavors! #rice #risotto #arrozatolladoClick to Tweet




Hogao is the base for many traditional Colombian dishes and also used as a dipping sauce for fried plantains or as a topping for arepas. The ingredients for hogao are:


  • Tomato
  • Green onions
  • Bell pepper
  • Garlic
  • Sazon Goya with azafrán seasoning
  • Cumin
  • Black pepper
  • Cilantro


Hogao tomato sauce for Colombian risotto





Most grocery stores carry the sazon goya with azafrán along with other Hispanic ingredients. You can also order it on Amazon.




Yes! You can easily double the recipe and I would highly recommend it even if you’re only feeding the family of four. We licked our plates clean and I wish we had leftovers the next day.


That being said, if you’re cooking for one or two, cut the ingredients in half.


Traditional Colombian delicacy - pork and sausage risotto with boiled eggs and avocado




To make this dish, you will need a Dutch oven or a large skillet and a small saucepan.


  1. Brown the pork – heat the oil over medium-high heat and fry the pork until just browned on the outside.
  2. Cook the pork – add chicken broth and water to the skillet, cover and simmer for 20 minutes.
  3. Meanwhile, make the hogao sauce – in a small saucepan, heat the oil, tomato, green onions, red bell pepper, garlic, sazon goya with azafrán seasoning, cumin, pepper, and cilantro over medium heat. Cook on low for 15-20 minutes. Set aside.
  4. Combine ingredients – to the cooked pork, add sausage, potato, rice, and hogao sauce. Mix and simmer, covered, for 10 minutes then uncover and simmer until liquid is absorbed.


Ingredients and steps for making risotto - Colombian-style.




Don’t use long grain rice as it cooks longer and you might need more liquid. I personally always use either Jasmine or Basmati, unless I’m making Italian risotto and it requires Arborio rice.













Skillet with risotto, sliced boiled eggs and avocado.


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for Pork and Sausage Risotto


Horizontal flat lay of the spicy Colombian risotto in a white Dutch oven.
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Colombian Pork and Sausage Risotto - Arroz Atollado

This traditional Colombian risotto with pork and sausage is typically served for special occasions, but you will love its creamy texture with a spicy kick any day.
Prep Time15 mins
Cook Time50 mins
Course: Main Course
Cuisine: Colombian
Servings: 4
Author: jas


For Risotto

  • 3 tablespoons vegetable oil
  • 1 pound boneless country-style pork ribs or sirloin cut into 1”x1” cubes
  • 2 cups of water
  • 2 cups chicken broth and more if necessary
  • 1/4 teaspoon salt
  • 1 cup white rice I used Jasmine
  • 1 medium yellow potato cut into 1- inch pieces
  • 1/2 lb chorizo, andouille or another smoked sausage sliced
  • Chopped fresh cilantro for garnish

For Hogao Tomato Sauce

  • 2 tablespoons vegetable oil
  • 1 medium tomato chopped
  • 2 green onions chopped
  • 1 garlic clove minced
  • 1/4 cup red bell pepper finely chopped
  • 1 tablespoon sazon goya with azafrán seasoning (one small package)
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon fresh ground pepper
  • 2 tablespoons chopped fresh cilantro


  • In a Dutch oven, or large non-stick skillet, heat 3 tablespoons vegetable oil over medium-high heat. Add the 1 pound of cubed pork and cook about 4-5 minutes on each side, until cooked on the outside.
  • Add 2 cups of water and 2 cups of chicken broth. Season with 1/4 teaspoon salt, cover and cook on medium heat for 20 minutes.
  • Meanwhile, in a small saucepan, make hogao sauce by heating 3 tablespoons vegetable oil, 1 chopped tomato, 2 chopped green onions, 1 minced garlic, 1/4 cup chopped red bell pepper, 1 tablespoon sazon goya seasoning, 1/4 teaspoon ground cumin, 1/4 teaspoon freshly ground pepper, and 2 tablespoons chopped fresh cilantro.
  • Cook for 10 to 15 minutes over medium-low heat, stirring often. Remove from the heat and set aside.
  • To the skillet with cooked pork, stir in 1 cup rice, one yellow potato cut into 1-inch pieces, 1/2 lb smoked sausage and hogao sauce. Bring to a boil, cover and reduce the heat to medium-low. Simmer for 10-15 minutes, then uncover and cook, stirring occasionally, until all liquid has evaporated and rice and potatoes are cooked through, about 10 minutes.
  • If necessary, add more water until the rice has a consistency similar to risotto.
  • Remove from the heat and sprinkle with cilantro. Serve with fried green plantains (patacones or tostones), slices of avocado and hard-boiled eggs if desired. Enjoy!


  • Don't use long grain rice as it cooks longer and you might need more liquid. I personally always use either Jasmine or Basmati, unless I'm making Italian risotto that requires Arborio rice.
  • Depending on the skillet and rice you're using (in case you can't follow recommendations), you might run into these two problems:
  1. The liquid has evaporated but your rice is still crunchy. Add more liquid to the dish so that rice can finish cooking.
  2. The dish is cooked but the consistency is runny. Continue cooking, stirring, until all liquid has evaporated and the dish is creamy.
  • You can substitute pork with chicken if you prefer.
  • Don't substitute the sazon goya seasoning, unless you can make your own.
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!


Nutrition Facts
Colombian Pork and Sausage Risotto - Arroz Atollado
Amount Per Serving
Calories 671 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 21g105%
Cholesterol 90mg30%
Sodium 914mg38%
Potassium 601mg17%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 1g1%
Protein 30g60%
Vitamin A 555IU11%
Vitamin C 18.1mg22%
Calcium 51mg5%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.



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18 Comment

  1. Reply
    Laurie Pinter
    January 23, 2020 at 9:58 pm

    I had the pleasure of having this dish prepared for me by Jas herself this evening. It was delicious and is going to be added to my recipe collection. Thank you for the delicious meal and the even better company,

    1. Reply
      January 24, 2020 at 11:35 am

      Awe, thank you for your kind feedback, Laurie! Food is always better when shared with good company and this is one of our favorites to share! Hugs and kisses 🙂

  2. Reply
    September 13, 2019 at 5:25 am

    Hi Jas, just a quick update. My son recently visited from the US and brought a care package which contained Sazon Goya with azafrán packets as well as many other yummy things. So, last night I finally got a chance to make your Colombian Pork and Sausage Risotto. We made a couple of changes. I omitted the pork as we’re trying to cut down on such, but couldn’t resist adding 300 gr of fresh Spanish chorizo sausage. Also traded black beans for the potatoes ( a better carb they tell me). The dish turned out fantastic, one we’re surely going to repeat. We served it with grilled Brazilian style salmon. A perfect match and a perfect meal. Thanks for this one, it’s truly a keeper. Also, I’ve posted an image of our cook and tagged @all_thats_jas.

    1. Reply
      September 16, 2019 at 6:55 pm

      Hi Ron, sorry for the late response. I did see your post on IG. Funny, I was making the recipe again around the same time as you and I changed pork to chicken and potatoes to beans and corn. I didn’t even have sausage but I think the hogao sauce is what makes the dish extremely tasty. I’m so happy you all enjoyed it. I’ll try it with fish next time. 🙂

  3. Reply
    Karen (Back Road Journal)
    June 6, 2019 at 2:47 pm

    This reminds me of a dish my husband had and loved in Barcelona. I’ll be making this recipe for him soon.

    1. Reply
      June 6, 2019 at 3:51 pm

      That’s awesome! I hope he’ll like it just as much! Thank you, Karen! xx

  4. Reply
    June 1, 2019 at 10:27 am

    I’ve never had a colombian dish before- that needs to change.

    1. Reply
      June 4, 2019 at 12:34 am

      Yes, pronto!LOL Seriously, this dish is the best!
      Thanks for stopping in!

  5. Reply
    May 31, 2019 at 10:15 am

    You had me drolling just reading the title of the post. Your Arroz Atollado is right up my flavor ally. The taste must be profound with the sazon goya with saffron in it. I like to make Mexican rice with sazon goya con culantro y achiote, but I don’t think I’ve tried using the sazon goya with saffron. This dish with a cold beer and I’m all set.

    1. Reply
      May 31, 2019 at 6:58 pm

      I’m positive you will like it, Ron. The sazon goya con culantro y achiote is the one I got by mistake. I’ll use it one way or the other, although I never tried it before. Mexican dirty rice sounds delicious too! And, of course, a cold beer. 🙂 Life is good!

  6. Reply
    May 28, 2019 at 5:55 pm

    Loving all of the rich flavors going on in this Columbian risotto! The Hagao tomato sauce sounds amazing with all of the yummy spices you used. This is definitely a dish my family would love!

    1. Reply
      May 31, 2019 at 6:53 pm

      Thank you, Chelsey! I’m making it again soon. 🙂

  7. Reply
    Kim | Give it Some Thyme
    May 28, 2019 at 10:35 am

    Such a huge fan of risotto and love all these layers of flavor especially with the combination of pork and sausage. Nothing like one pot, comfort food recipes! Looks fabulous Jas!

    1. Reply
      May 28, 2019 at 11:12 am

      Thank you, Kim! We’re hooked to this recipe!

  8. Reply
    Haley Seymour
    May 28, 2019 at 8:52 am

    This recipe looks amazing! I love trying out new and fresh flavors! Sometimes risotto recipes look challenging and intimidating, but this one looks approachable and delicious! Cannot wait to try it out!

    1. Reply
      May 28, 2019 at 11:13 am

      So glad you like it, Haley! It is really easier to make than it looks. Hope you give it a try. xx

  9. Reply
    May 28, 2019 at 7:54 am

    I have never made a traditional Columbian dish before but this recipe looks packed with flavor!! I really love any and all pork with rice so I know I’d love sausage in a spicy risotto!!

    1. Reply
      May 28, 2019 at 8:28 am

      Thank you, Aleka! This risotto really is the best I’ve ever had! I know you will enjoy it. 🙂

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