Sausage & Vegetable Risotto

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Enjoy the delicious flavors of restaurant dining in the comforts of home. This dish, adapted from a Johnsonville recipe, combines green beans, mushrooms and peas to add great textures to the creamy risotto. The Italian sausage adds the flavor that makes this dish a winner.
1 19-oz package mild Italian sausage links, casings removed
5 1/4 cups chicken stock
1 sprig (each) basil, oregano, and thyme
1/4 cup olive oil
1 medium onion, finely chopped
2 cups sliced fresh mushrooms
2 cups Arborio rice
1/2 cup dry white wine
8 ounces fresh green beans (microwavable steam bag), cooked
1/2 cup frozen peas, thawed
1/3 cup shredded Parmesan cheese
1. In a Dutch oven or large saucepan, cook sausage over medium-high heat until no longer pink and lightly browned. Add oil, onion and mushrooms, continue to cook 2-3 minutes or until tender. Reduce heat to medium-low.
2.  Meanwhile, in a separate saucepan simmer sauce and herbs until ready to use.
3. To meat mixture add rice, continue to stir until rice is hot and coated in oil. Add wine and continue to stir until the liquid is absorbed.
4. Remove herbs from stock. Using a ladle, add to rice about 1/2 cup of hot stock at a time, stirring constantly after each addition until liquid is absorbed. When you have about 1 cup of stock remaining, add green beans, peas, salt and pepper, sir gently. The risotto is some when all the stock has been absorbed, the rice is creamy in appearance and firm yet tender till the bite (about 20-25 minutes total). 
5. Remove from heat; stir in Parmesan cheese. Spoon into bowls and serve with additional Parmesan cheese, if desired.
Yield: 6-8 servings 
Cuisine   ItalianDish   Main Dish
Cooking Method   SauteedStyle   One Dish Meals
Prep Time   15 to 30 minutesCooking Time   45 minutes

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