sausage and mushroom risotto

★★★★★ 1 Review
galaxie63390 avatar
By andy robertson
from westminster, AL

Serves 4, but I can easily eat half myself.

★★★★★ 1 Review
serves four
prep time 30 Min
cook time 45 Min

Ingredients For sausage and mushroom risotto

  • 2 can
    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
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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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