Sausage and Mushroom Risotto
Indulge in the ultimate comfort food with this creamy Sausage and Mushroom Risotto, a one-pan masterpiece that's perfect for weeknight dinners or special occasions. This recipe combines tender Arborio rice with savory Italian sausage, earthy cremini mushrooms, and a touch of dry white wine for a flavorful foundation. Slowly simmered in warm chicken stock and finished with rich Parmesan cheese and butter, each bite is luxuriously creamy with a subtle nutty undertone. The natural umami of mushrooms is perfectly balanced by the hearty sausage, while a sprinkle of fresh parsley adds a bright, herbaceous touch to this Italian classic. With just 15 minutes of prep and easy-to-follow steps, this risotto delivers gourmet flavor in under an hour, making it a go-to dish for both seasoned cooks and beginners alike.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces Italian sausage, casing 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, warmed
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional)
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or pot over medium heat.
Add the Italian sausage and cook, breaking it into small pieces, until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Add the cremini mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Remove the mushrooms and set them aside with the sausage.
In the same skillet, add the onion and cook until soft and translucent, about 3-4 minutes. Add the garlic and cook for 1 more minute.
Stir in the arborio rice and cook for 2-3 minutes, stirring frequently. This will toast the rice and give it a slight nutty flavor.
Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed, about 2 minutes.
Begin adding the warm chicken stock, one ladleful (about 1/2 cup) at a time. Cook and stir frequently, allowing the liquid to be absorbed before adding the next ladleful. Continue this process until the rice is tender and creamy, about 20-25 minutes. You may not need all of the stock.
Once the rice is cooked, stir in the cooked sausage and mushrooms. Cook for an additional 2-3 minutes to heat through.
Remove the skillet from the heat. Stir in the Parmesan cheese, and season with salt and pepper to taste. Garnish with fresh parsley, if desired.
Serve immediately and enjoy your Sausage and Mushroom Risotto!
Nutrition Facts
Calories |
679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1791 mg | 78% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 154 mg | 12% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 500 mg | 11% | |
*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.
