I stole this recipe for sausage & mushroom risotto from Family Circle Magazine. This was the first time I made risotto, and I was very worried about trying it. But I saw this recipe in a Family Circle Magazine it looked pretty straight forward, so I tried it. I am glad I did, I have made this sausage & mushroom risotto too many times to count. I was using the original page that I torn out of the April 2012 issue I stole it from, and the page was falling apart from being folded and refolded, so now I have a copy of the original magazine page I use when cooking. This recipe is ALL good.
“Food shouldn’t be half-bad. It should be all good.” – Katie McGarry, Dare You To (see more quotes in the Quotes tab)
Warm 2 cans (14.5 oz each) low-sodium chicken broth in a small, lidded pot over low heat.
Crumble ½ lb bulk pork sausage into a large non-stick sauté pan over medium heat. Brown 5 to 7 minutes, breaking apart meat with a wooden spoon. Transfer sausage to a medium bowl with a slotted spoon.
Dice 1 cup sweet onion and slice 10 oz button mushrooms. (Look! I found a twin when slicing my mushrooms.)
Pour 2 tbsp olive oil into the same pan you cooked the sausage in. Add onion and sauté 3 minutes. Stir in the mushrooms and 1 tsp Italian seasoning
sauté 5 to 7 minutes until they are browned and soft. Add 2 cloves chopped garlic and cook 1 more minute.
Transfer mixture to bowl with sausage. Reduce heat to medium-low. Add 1 cup Arborio rice, toast 1 minute.
Add ⅓ cup of the warm broth. Scrape brown bits from the bottom of the pan. Bring to a very low simmer. When liquid is almost absorbed, add another ⅓ cup of broth. Continue adding ⅓ cup at a time, stirring frequently, until it is gone and rice is tender, about 20 to 25 minutes. (don’t cheat on this step! adding the broth a little at a time, is what make the risotto creamy)
Add in cooked sausage-vegetable mixture, ¼ tsp salt, ¼ tsp pepper, ½ cup grated Parmesan cheese and ¼ cup chopped fresh parsley.
Stir to combine and serve immediately.
Sausage and Mushroom Risotto
Easy risotto recipe with step by step instructions. Sausage, mushrooms, onions and garlic add more flavor to this Italian rice dish.
Ingredients
- 2 cans low-sodium chicken broth 14.5 oz each
- ½ lb bulk pork sausage
- 2 tbsp olive oil
- 1 cup diced sweet onion
- 10 oz button mushrooms sliced
- 2 cloves garlic chopped
- 1 cup Arborio rice
- ¼ tsp salt
- ¼ tsp pepper
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
Instructions
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Warm broth in a small, lidded pot over low heat.
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Crumble sausage into a large non-stick sauté pan over medium heat. Brown 5 to 7 minutes, breaking apart meat with a wooden spoon. Transfer sausage to a medium bowl with a slotted spoon.
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Pour oil into the same pan. Add onion and sauté 3 minutes. Stir in the mushrooms; sauté 5 to 7 minutes until they are browned and soft. Add garlic and cook 1 more minute. Transfer mixture to bowl with sausage.
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Reduce heat to medium-low. Add rice, toast 1 minute. Add ⅓ cup of the warm broth. Scrape brown bits from the bottom of the pan. Bring to a very low simmer. When liquid is almost absorbed, add another ⅓ cup of broth. Continue adding ⅓ cup at a time, stirring frequently, until it is gone and rice is tender, about 20 to 25 minutes.
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Stir in cooked sausage-vegetable mixture, salt, pepper, cheese and parsley. Serve immediately.
Recipe Notes
I use chicken stock instead of the canned chicken broth. You can alter the sausage based on your preference; I normally use mild Italian sausage. I add 1 tsp Italian seasoning to the mushrooms when I start cooking them. This recipe can easily be doubled.