Recipe by The Kitchen at Johnsonville Sausage
"The ultimate one-pot meal, this creamy risotto is packed with flavor from Italian sausage, mushrooms, and asparagus."
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5 1/4 cups
fresh herbs (basil, oregano, or thyme)
yellow onion, finely chopped
1 (19.76 ounce) package
Johnsonville® Italian Mild Sausage Links, casings removed
white button mushrooms, wiped clean and sliced about 1/4 inch thick
Arborio rice or medium-grain risotto rice
dry white wine
asparagus, stemmed and cut into 1 inch pieces
peas (fresh shelled or frozen)
Salt and freshly ground pepper to taste
shredded Parmesan cheese
Shaved or shredded Parmesan for garnish
I have never made Risotto, until now! This recipie was so easy, and extremely tasty! My kids loved it, and they don't usually like asparagus! I will make it again!
This was ok. It was good, but nothing special and a lot of work for what it was. I may or may not make it again.
I have never made Risotto before, but I hear it being used in a lot of movies I've watched. For the amount of work involved, because I had to constantly stir the rice, It was not worth the time. I don't know if I can make risotto in my rice maker. That would make this an instant 5 star. We really liked it mainly because it already included our vegetable servings and the sausage/veggie combo was delicious. I think I'll do this again maybe just using basmatti rice or quinoa and see how it turns out. No photo this time. My camera froze and I lost everything during the reset.
If you've made risotto before then you know it will take a lot of stirring and extra time, and this recipe was well-worth the effort. The taste is fresh and yummy because of the fresh asparagus, peas and mushroom. The creaminess comes from the risotto if you stirred it enough! Even reheated the next day, this dish will be a staple in my family-loved it because the sausage gave it the spices and flavors that it needed. Thanks, Johnsonville!
I only gave this a four star because I tweaked it a bit to my family's tastes and what was in my fridge. It was a huge hit though with the kids. It was a lot of stirring but I feel it was well worth the effort because that was the hardest part!
I substituted Italian Chicken Sausage and omitted the mushrooms and peas. I did not have any fresh asparagus so I had to check the freezer for what I had. I added a medley of veggies (broccoli, yellow and orange carrots, snow peas, zucchini and yellow squash). It came out amazing! I have to admit, I had never made risotto before and I will definitely be doing that again. so creamy and yummy!
This was great - although next time I definitely won't use the added oil - the sausage was plenty greasy to cook the onions. Also didn't have arborio rice so used brown instead, knowing it wouldn't get to the creamy consistency of risotto, but that was ok. Still turned out to be a great meal (even with canned asparagus since I didn't have fresh)l.
Great recipe, I changed the veggies for those in season, but great starting point!
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage and Vegetable Risotto
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 297
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