Sausage and Vegetable Risotto Recipe - Allrecipes.com
Sausage and Vegetable Risotto Recipe

Sausage and Vegetable Risotto

Read Reviews (6)

"The ultimate one-pot meal, this creamy risotto is packed with flavor from Italian sausage, mushrooms, and asparagus." —  

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Original recipe makes 7 servings Change Servings
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Directions

  1. Pour the stock into a sauce pan, if using fresh herbs, add them to the stock and bring to a gentle simmer. Cover until ready to use.
  2. In a large sauce pan, heat oil over medium heat, add onion and saute until tender and translucent, about 5 minutes. Add the sausages, using a wooden spoon, break up the sausage as it cooks into bite size pieces until browned, about 5 minutes. Add the mushrooms and cook, stirring until just wilted, about 2 minutes. Mix in the rice and cook, stirring until the kernels are hot and coated with oil; about another 2 minutes. Add the wine and stir continuously until the liquid is absorbed.
  3. Using a ladle, add the hot stock about cup at a time, stirring constantly and making sure the stock has been absorbed before adding more to the rice. Continue adding cup of stock and stirring rice constantly and gently. When the rice is about half cooked or only 1 1/2 cups of the stock remains add the asparagus pieces into the rice and continue stirring. When you have about 1 cup of liquid left, stir the peas into the rice and season with salt and pepper to taste. Continue stirring. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, (about 20-25 minutes total).
  4. When the risotto is just right, remove it from the heat and stir in the shredded Parmesan cheese. Spoon into large soup bowls, top with shaved parmesan and serve immediately.
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Footnotes

  • 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.
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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.

— 

8 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.

— 
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.

— 
Feb 08, 2013

Great recipe, I changed the veggies for those in season, but great starting point!

— 

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Nutrition

  • Calories
  • 640 kcal
  • 32%
  • Carbohydrates
  • 59.6 g
  • 19%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 33 g
  • 51%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 1399 mg
  • 56%

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

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