Sausage and Mushroom Risotto
Rating:
★★★★★ 1 vote
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
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.
