Sausage and Mushroom Risotto

Sausage And Mushroom Risotto

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andy robertson


Serves 4, but I can easily eat half myself.


★★★★★ 1 vote

30 Min
45 Min


  • 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
  • 1/4 tsp
  • 1/2 c
    grated parmesan cheese
  • 1/4 c
    chopped freash parsley

How to Make Sausage and Mushroom Risotto


  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.

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