Sausage and Vegetable Risotto Recipe -
Sausage and Vegetable Risotto  Recipe
  • READY IN 55 mins

Sausage and Vegetable Risotto

Recipe by  

"Enjoy the delicious flavors of restaurant dining in the comforts of your home. Johnsonville brings you this stunning risotto dish that's bound to please the most demanding taste buds. The asparagus, mushrooms and peas add great textures to the creamy risotto. The Johnsonville Italian Sausage adds the flavor that makes this dish a winner."

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. In a Dutch oven or large saucepan, cook sausage over medium-high heat until no longer pink and lightly browned. Add oil, onion and mushrooms, continue to cook 2-3 minutes or until tender. Reduce heat to medium-low.
  2. Meanwhile, in a separate saucepan, simmer stock and fresh herbs until ready to use.
  3. To meat mixture, add rice, continue to stir until rice is hot and coated with oil. Add wine and continue to stir until the liquid is absorbed.
  4. Remove herbs from stick. Using a ladle, add about 1/2 cup of hot stock at a time to rice, stirring constantly after each addition until liquid is absorbed. When you have about 1 1/2 cups of stock remaining, add peas, salt and pepper, stir gently.
  5. The risotto is done when all the stock has been absorbed, the rice is creamy in appearance and firm yet tender to the bite, (about 20-25 minutes total). Remove from heat; stir in Parmesan cheese.
  6. Spoon into bowls and serve with additional Parmesan cheese, if desired.
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  • Note: Rice varies, so you may not need all the stock or you may need more. If more liquid is required you can add simmering water in place of extra broth. You should taste for doneness along the way.

Reviews More Reviews

Most Helpful Positive Review
May 18, 2012

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!

Most Helpful Critical Review
Mar 30, 2013

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.


12 Ratings

Apr 11, 2013

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.

Oct 15, 2013

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!

Nov 08, 2014

I've made this dish quite a few times and really enjoyed it. However, the directions never tell you when to put the asparagus in. I almost forgot about the asparagus as I was following along with the recipe.

Jun 18, 2014

Just about any dish with Johnsonville Italian Sausage is going to be good. And this one is fantastic! I left out the peas, so I added a bit more fresh asparagus to compensate. The rice was cooked al dente. I'd recommend using imported Italian cheese. After you try the real thing, nothing else tastes as good. It's the difference between a good dish and a great one!

Apr 10, 2013

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!

Mar 29, 2013

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.


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  • Calories
  • 629 kcal
  • 31%
  • Carbohydrates
  • 59.6 g
  • 19%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 1337 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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