Sausage and Mushroom Risotto
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“Creamy, hearty meal. Side with a simple salad.”
Sausage and Mushroom Risotto
3 recipe photos
READY IN:50mins |
SERVES:6 |
UNITS:Metric |
|
Ingredients Nutrition
- 354.88 ml arborio rice
- 14.79 ml olive oil
- 3 (1190.67 g) can chicken broth, reduced sodium (you may not need all of it)
- 226.79 g Italian sausage, casings removed (I use hot variety)
- 226.79 g baby bella mushroom, quartered
- 0 onion, minced
- herbs, your choice (I even like plain without, but rosemary, thyme for example are good)
- black pepper
- 118.29 ml parmesan cheese, grated
Directions
- In a small saucepan simmer broth.
- Use medium pot. On medium heat add olive oil to heat; brown meat while breaking up sausage, add onions. When about half way done add mushrooms and saute until soft. Stir in risotto.
- Add one ladle full of broth. Stir. Add herbs if using. Reduce heat to simmer. As risotto absorbs broth continue adding one ladle full at a time while stirring. This should take about 35-45 minutes. When a creamy consistency is reached and risotto is cooked (taste), remove from heat. Stir in cheese.
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Sausage and Mushroom Risotto