Sausage and Mushroom Risotto

Sausage And Mushroom Risotto Recipe

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andy robertson


Serves 4, but I can easily eat half myself.

★★★★★ 1 vote
30 Min
45 Min


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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


  • 1Warm broth in a small covered pot over low hear
  • 2Crumble 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.
  • 3Pour 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.
  • 4Reduce 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.
  • 5Stir in cooked sausage-vegetable mixture, salt, pepper, cheese and parsley. Serv immediately.

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