Easy Sausage Mushroom Risotto
Indulge in the rich, comforting flavors of this Easy Sausage Mushroom Risotto, a perfect blend of creamy arborio rice, savory Italian sausage, and earthy cremini mushrooms. This one-pan recipe brings restaurant-quality risotto to your kitchen in just 45 minutes, making it an ideal dish for both weeknight dinners and special occasions. The risotto is elevated with a splash of dry white wine, freshly grated Parmesan cheese, and a sprinkle of chopped parsley for a touch of freshness. By using warm chicken stock and a classic risotto-making technique, each grain of rice is infused with layers of flavor for a perfectly creamy texture. Serve this hearty, satisfying dish garnished with extra Parmesan for an irresistible finishing touch. Perfect for fans of Italian comfort food, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces Italian sausage (casings removed)
- 8 ounces cremini mushrooms (sliced)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups chicken stock (kept warm)
- 0.5 cups Parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or saucepan over medium heat.
Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 5-7 minutes. Remove the cooked sausage from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Stir in the sliced mushrooms and cook for 5 minutes or until the mushrooms have softened and their liquid has evaporated. Remove from the skillet and set aside with the sausage.
Add the chopped onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
Stir in the arborio rice and toast it for 2 minutes, ensuring each grain is coated in the oil and butter mixture.
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
Begin adding the warm chicken stock, one ladle (approximately 1/2 cup) at a time, stirring constantly and allowing the stock to be absorbed by the rice before adding the next ladle. This process will take about 20 minutes.
When the rice is tender and creamy, stir the cooked sausage and mushrooms back into the skillet.
Stir in the grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix until well combined and the cheese has melted.
Taste and adjust seasoning if needed. Serve immediately, garnished with additional Parmesan and parsley if desired.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 8318 mg | 362% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 14.0 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1481 mg | 114% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
