Wild mushroom and sausage risotto
- Total Time
- 0:40
- Prep
- 0:15
- Cook
- 0:25
- Serves
- 6
- Difficulty
- Easy
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.
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canned chicken broth32 oz, (1 carton)
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olive oil2 tsp
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Al Fresco Chicken Sausage, Sundried Tomato8 oz
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uncooked onion(s)1 medium, finely chopped
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garlic clove(s)1 large clove(s), minced
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fresh mushroom(s)4 oz, (1 package) sliced mixed wild variety
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fresh thyme2 tsp, chopped
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uncooked arborio rice1 cup(s)
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white wine⅓ cup(s), dry
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grated Parmesan cheese4 Tbsp
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black pepper¼ tsp
- 1 Bring broth to boil in medium saucepan. Reduce heat and keep at simmer.
- 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 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.
- Serving size: 2/3 cup risotto and 1 teaspoon Parmesan