Mushroom and Sausage Risotto
A quick and creamy risotto with savory sausage and earthy mushrooms, ready in about 20 minutes. Perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 28g
Ingredients
- 1 cup arborio rice
- 3 cups chicken broth
- ½ lb italian sausage
- 8 oz cremini mushrooms
- ½ cup parmesan cheese
- 2 tbsp olive oil
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high. Add 8 oz sliced cremini mushrooms and cook until browned, about 5 minutes. Remove and set aside.
- 2
In the same skillet, cook 1/2 lb Italian sausage (casings removed) over medium, breaking it up, until browned, about 5 minutes.
- 3
Stir in 1 cup arborio rice and cook for 1 minute until coated. Add 3 cups chicken broth and bring to a boil.
- 4
Reduce heat to medium-low and simmer, stirring occasionally, until rice is tender and creamy, about 15 minutes. Stir in the mushrooms and 1/2 cup grated parmesan. Season with salt and pepper to taste.
Tools you’ll need
- large skillet
- wooden spoon
- measuring cups
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