Wild mushroom and sausage risotto
- Total Time
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 broth32 oz, (1 carton)
olive oil2 tsp
Al Fresco Chicken Sausage, Sundried Tomato8 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 thyme2 tsp, chopped
uncooked arborio rice1 cup(s)
white wine⅓ cup(s), dry
grated Parmesan cheese4 Tbsp
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