Sausage And Mushroom Risotto Recipe

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Sausage and Mushroom Risotto

andy robertson

By
@galaxie63390

Serves 4, but I can easily eat half myself.


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Rating:

Serves:

four

Prep:

30 Min

Cook:

45 Min

Ingredients

2 can(s)
low sodium chicken broth(14.5 oz each)
1/2 lb
bulk pork sausage
2 Tbsp
olive oil
1 c
diced sweet onion
10 oz
button mushrooms, sliced
2 clove
garlic, chopped
1 c
arborio rice
1/4 tsp
salt
1/4 tsp
pepper
1/2 c
grated parmesan cheese
1/4 c
chopped freash parsley

Directions Step-By-Step

1
Warm broth in a small covered pot over low hear
2
Crumble sausage into a large non-stick saute pan over medium heat. Brown 5 to 7 minutes, breaking apart meat with wooden spoon. Transfer sausage to a medium bowl with a slotted spoon.
3
Pour oil into the same pan. Add onion and saute 3 minutes. Stir in mushrooms; saute 5 to 7 minutes until they are brown and soft. Add garlic and cook 1 more minute. Transfer mixture to bowl with sausage.
4
Reduce heat to medium-low. Add rice; toast 1 minute. Add 1/3 cup of the warm broth. Scrape brown bits from bottom of the pan. When liquid is almost absorbed, add another 1/3 cup of broth. Continue adding broth 1/3 cup at a time, stirring frequently until it is gone and rice is tender. About 20 to 25 minutes.
5
Stir in cooked sausage-vegetable mixture, salt, pepper, cheese and parsley. Serv immediately.