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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.

Course Main Course, Rice, Side Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 44 minutes
Total Time 59 minutes
Servings 4 people
Author Recipe Thief

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

  1. Warm broth in a small, lidded pot over low heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.