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Wild mushroom and sausage risotto

6
6
6
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
Risotto is a cozy meal bursting with flavor that will truly impress anyone. Hailed from northern Italy, the rice dish is cooked with broth—and wine!—to create a creamy consistency. Our recipe uses canned chicken broth, but feel free to try substituting vegetable broth instead. The wild mushrooms add an earthy flavor that's irresistible. To add a bit of freshness and even more veggies to the risotto, stir in a few handfuls of baby spinach during the last minute of cooking time. After 15 minutes of prep time and 25 minutes cooking, you'll have six hearty servings of this tasty meal.

Ingredients

Canned chicken broth

32 oz, (1 carton)

Chicken sausage sun-dried tomato

8 oz

Olive oil

2 tsp

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

⅓ cup(s), dry

Grated Parmesan cheese

4 Tbsp

Black pepper

¼ tsp

Instructions

  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.
  4. Serving size: 2/3 cup risotto and 1 teaspoon Parmesan