3 (14 ounce) cans
chicken broth, reduced sodium
( you may not need all of it)
Italian sausage, casings removed
( I use hot variety)
baby bella mushroom, quartered
herbs, your choice
( I even like plain without, but rosemary, thyme for example are good)
parmesan cheese, grated
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.