Name: Sausage and Mushroom Risotto
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 1 1/2 cups arborio rice; 1 tablespoon olive oil; 3 (14 ounce) cans chicken broth, reduced sodium (you may not need all of it); 1/2 lb Italian sausage, casings removed (I use hot variety); 1/2 lb baby bella mushroom, quartered; 1/4 onion, minced; herbs, your choice (I even like plain without, but rosemary, thyme for example are good); black pepper; 1/2 cup parmesan cheese, grated

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Recipe by Vicki in CT

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Sausage and Mushroom Risotto created by NurseJaney

Creamy, hearty meal. Side with a simple salad.

Ready In:: 50mins
Serves:
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ingredients

1 ¹⁄₂ cups arborio rice
1 tablespoon olive oil
3 (14 ounce) cans chicken broth, reduced sodium (you may not need all of it)
¹⁄₂ lb Italian sausage, casings removed (I use hot variety)
¹⁄₂ lb baby bella mushroom, quartered
¹⁄₄ onion, minced
herbs, your choice (I even like plain without, but rosemary, thyme for example are good)
black pepper
¹⁄₂ cup 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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RECIPE MADE WITH LOVE BY

@Vicki in CT

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@Vicki in CT

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"Creamy, hearty meal. Side with a simple salad."

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photo by NurseJaney

8/13/2011
review by NurseJaney

8/13/2011

*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.
review by mary winecoff

3/22/2010

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.
photo by mary winecoff

3/22/2010
review by Shuzbud

2/13/2010

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!