Wild mushroom and sausage risotto

Total Time
40 min
15 min
25 min
To add a bit of freshness and some more veggies to the risotto, stir in a few handfuls of baby spinach during the last minute of cooking time.


canned chicken broth

32 oz, (1 carton)

olive oil

2 tsp

Al Fresco Chicken Sausage, Sundried Tomato

8 oz

uncooked onion(s)

1 medium, finely chopped

garlic clove(s)

1 large clove(s), minced

fresh mushroom(s)

4 oz, (1 package) sliced mixed wild variety

fresh thyme

2 tsp, chopped

uncooked arborio rice

1 cup(s)

white wine

cup(s), dry

grated Parmesan cheese

4 Tbsp

black pepper

¼ tsp


  1. 1 Bring broth to boil in medium saucepan. Reduce heat and keep at simmer.
  2. 2 Meanwhile, heat oil in large saucepan over medium-high heat. Add sausage, onion, and garlic and cook, stirring occasionally, until lightly browned, 8–9 minutes. Add mushrooms and thyme. Cook, stirring occasionally, until mushrooms begin to soften, about 2 minutes. Stir in rice; reduce heat to medium and cook, stirring constantly, 1 minute. Add wine and cook, stirring constantly, until liquid is absorbed, about 1 minute.
  3. 3 Add broth, 1/2 cup at a time, stirring until broth is absorbed before adding more. Cook just until rice is tender, 18–20 minutes (you may have up to a cup of broth left over). Remove saucepan from heat and stir in 2 tablespoons Parmesan and the pepper. Spoon risotto evenly into 4 shallow bowls and sprinkle evenly with remaining 2 tablespoons Parmesan. Serve at once.
  4. Serving size: 2/3 cup risotto and 1 teaspoon Parmesan

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