Sausage and Mushroom Risotto

Name: Sausage and Mushroom Risotto
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: four
Cuisine: Italian
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

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By andy robertson
@galaxie63390

Serves 4, but I can easily eat half myself.

Rating:

★★★★★ 1 vote5

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
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How to Make Sausage and Mushroom Risotto

Step-by-Step

Warm broth in a small covered pot over low hear
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.
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.
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.
Stir in cooked sausage-vegetable mixture, salt, pepper, cheese and parsley. Serv immediately.