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Sausage and Mushroom Risotto

Sausage and Mushroom Risotto in a skillet garnished with a sliced cherry tomato and parsley

The Sausage and Mushroom Risotto is a sumptuous and balanced meal, providing approximately 450 calories per serving and delivering a harmonious blend of rich Italian sausage, earthy mushrooms, and creamy Arborio rice. This dish is a delightful and comforting choice for those seeking a hearty and flavorful dinner option. With a straightforward preparation time of around 10 minutes and a cooking time of approximately 30 minutes, it's suitable for both special occasions and convenient weeknight dinners, offering a combination of rustic, savory flavors with the creamy, indulgent texture of classic risotto. This recipe's versatile nature also allows for customization, making it a crowd-pleasing choice for various palates.

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Untitled design.png

Servings

4

Prep Time:

10 min

Cook Time:

30 min

INGREDIENTS:

  • 1 cup Arborio rice

  • 4 cups chicken or vegetable broth

  • 8 oz (225g) Italian sausage (mild or spicy, as per your preference)

  • 8 oz (225g) mushrooms, sliced

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/2 cup dry white wine (optional)

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 1 teaspoon dried thyme

  • Salt and pepper to taste

  • Fresh parsley, for garnish (optional)

4

Servings

PREPARATION:

  1. Prepare the Broth: In a saucepan, bring the chicken or vegetable broth to a simmer. Keep it warm on low heat throughout the cooking process.


  2. Cook the Sausage: Heat a large skillet or a deep saucepan over medium-high heat. Remove the sausage from its casing and add it to the pan, breaking it into smaller pieces with a wooden spoon. Cook the sausage until it's browned and cooked through, usually for about 5-6 minutes. Once cooked, remove the sausage from the pan and set it aside.


  3. Sauté the Onions and Garlic: In the same skillet, add the olive oil and chopped onion. Sauté the onion for about 2-3 minutes until it turns translucent. Add the minced garlic and continue to cook for another 1 minute until fragrant.


  4. Toast the Rice: Add the Arborio rice to the skillet and stir it for about 2 minutes until the rice becomes slightly translucent at the edges.


  5. Deglaze with Wine (optional): If using wine, pour it into the skillet and stir until the wine is mostly absorbed by the rice.


  6. Add the Sliced Mushrooms: Add the sliced mushrooms and dried thyme to the skillet. Stir and cook for about 5 minutes or until the mushrooms are tender and any liquid they release has evaporated.


  7. Begin Adding Broth: Start adding the warm broth, one ladleful at a time, to the skillet. Stir the rice continuously and allow the liquid to be absorbed before adding more broth. Continue this process for about 20-25 minutes until the rice is creamy and tender but still slightly firm (al dente).


  8. Reintroduce the Sausage: About halfway through the process of adding the broth, return the cooked sausage to the skillet and continue adding broth as needed.


  9. Finish the Risotto: Once the rice is cooked to your desired consistency, remove the skillet from the heat. Stir in the butter and grated Parmesan cheese until well incorporated. Season with salt and pepper to taste.


  10. Serve: Garnish with fresh parsley if desired and serve the Sausage and Mushroom Risotto immediately. Enjoy!

NOTES:

Recommended to cook this in this cast iron pre-seasoned skillet.


Black cast iron skillet

Sausage and Mushroom Risotto with dark purple box overlay with text "Sausage and Mushroom Risotto" on it  in white letters
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