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    You are in: Home / Recipes / Sausage and Mushroom Risotto Recipe
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    Sausage and Mushroom Risotto

    Average Rating:

    4 Total Reviews

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    • on March 22, 2010

      What a great risotto! This was a great meal and easy to do by just adding a salad for greens. I liked the fact that it came together very easily. Made for 1-2-3 Tag.

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    • on August 13, 2011

      *Made for Australia/NZ Swap #55* Very tasty combination of flavors! Used all the ingredients listed, but did the prep in the manner I always do risotto -- sauteed onions, toasted the rice, and gradually added the warm broth as well as 1/2 cup white wine and 1 Tbsp of Greek seasoning. After browning the sausage and adding 'shrooms, layered them in glass bowl. Served with slices of red/ripe garden tomatoes on a bed of spring lettuce. Made 2 nice meals for the 2 of us Thanks for posting, Vicki.

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    • on February 13, 2010

      Lovely risotto! We really enjoyed the flavours and how they blended together. I used an "Athenian" blend of herbs and this worked brilliantly as the main herb was oregano. Wonderful dish we'll be repeating!

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    • on January 25, 2010

      Wonderful winter comfort dinner, it's a very simple dinner in a pot thats just delicious. I used vegetarian breakfast sausage and a fair pinch of crushed red pepper for a little heat. I also added some minced garlic as there was none in the "sausage". This is substantial and it doesn't take a lot to satisfy and fill that empty feeling. My herbs were thyme and a bit of marjoram. Made for Photo Tag.

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    Nutritional Facts for Sausage and Mushroom Risotto

    Serving Size: 1 (266 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 409.2
    Calories from Fat 149
    Total Fat 16.5 g
    Saturated Fat 5.8 g
    Cholesterol 28.9 mg
    Sodium 1240.0 mg
    Total Carbohydrate 44.0 g
    Dietary Fiber 1.8 g
    Sugars 1.9 g
    Protein 19.2 g

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