Sausage, Pepper and Mushroom Risotto

Name: Sausage, Pepper and Mushroom Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 6 servings
Ingredients: 5 cups chicken broth; 2 tablespoons salted butter; 8 ounces Italian sausage; ½ medium yellow onion; 1 red bell pepper; 4 ounces white button mushrooms; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 1½ cups arborio rice; ¾ cup dry white wine; ½ cup grated Parmesan cheese; 1 tablespoon chopped Italian parsley

User Reviews

4.6

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 6 servings
Calories
427 kcal
Course
Main Course
Cuisine
Italian, American

Sausage, Pepper and Mushroom Risotto

John Morgan

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This sausage, pepper & mushroom risotto is a hearty meal - just add some Italian bread and a big salad!

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Ingredients

Servings

5 cups chicken broth
2 tablespoons salted butter
8 ounces Italian sausage casings removed
½ medium yellow onion finely chopped
1 red bell pepper seeded and finely chopped
4 ounces white button mushrooms coarsely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ cups arborio rice
¾ cup dry white wine
½ cup grated Parmesan cheese
1 tablespoon chopped Italian parsley

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Instructions

Add the broth to a medium saucepan and bring to a simmer over medium heat. Cover and reduce the heat to low.
In a large heavy saucepan or Dutch oven, melt the butter over medium heat. Add the sausage and saute, breaking it up with a wooden spoon as it cooks, until golden brown and cooked through, about 5 minutes. Add the onion, pepper and mushrooms, and saute until tender, stirring occasionally and scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.
Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.
Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat and stir in the Parmesan cheese.
Transfer the risotto to a serving bowl and sprinkle with the parsley. Serve immediately with additional Parmesan cheese to pass at the table.

Notes

Nutritional values are based on one serving

Nutrition Information

Show Details

Calories 427kcal (21%) Carbohydrates 44g (15%) Protein 13g (26%) Fat 18g (28%) Saturated Fat 8g (40%) Cholesterol 46mg (15%) Sodium 668mg (28%) Potassium 437mg (12%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 865IU (17%) Vitamin C 41.7mg (46%) Calcium 116mg (12%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 46 servings

Amount Per Serving

Calories 427 kcal

% Daily Value*

Calories	427kcal	21%
Carbohydrates	44g	15%
Protein	13g	26%
Fat	18g	28%
Saturated Fat	8g	40%
Cholesterol	46mg	15%
Sodium	668mg	28%
Potassium	437mg	9%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	865IU	17%
Vitamin C	41.7mg	46%
Calcium	116mg	12%
Iron	3.3mg	18%