Sausage and Vegetable Risotto

Sausage and Vegetable Risotto


"Enjoy the delicious flavors of restaurant dining in the comforts of your home. Johnsonville brings you this stunning risotto dish that's bound to please the most demanding taste buds. The asparagus, mushrooms and peas add great textures to the creamy risotto. The Johnsonville Italian Sausage adds the flavor that makes this dish a winner."


55 m servings 629 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 629 kcal
  • 31%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1337 mg
  • 53%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 stock and fresh herbs until ready to use.
  3. To meat mixture, add rice, continue to stir until rice is hot and coated with oil. Add wine and continue to stir until the liquid is absorbed.
  4. Remove herbs from stick. Using a ladle, add about 1/2 cup of hot stock at a time to rice, stirring constantly after each addition until liquid is absorbed. When you have about 1 1/2 cups of stock remaining, add peas, salt and pepper, stir gently.
  5. The risotto is done when all the stock has been absorbed, the rice is creamy in appearance and firm yet tender to the bite, (about 20-25 minutes total). Remove from heat; stir in Parmesan cheese.
  6. Spoon into bowls and serve with additional Parmesan cheese, if desired.


  • Note: Rice varies, so you may not need all the stock or you may need more. If more liquid is required you can add simmering water in place of extra broth. You should taste for doneness along the way.
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  1. 12 Ratings


I have never made Risotto, until now! This recipie was so easy, and extremely tasty! My kids loved it, and they don't usually like asparagus! I will make it again!

I have never made Risotto before, but I hear it being used in a lot of movies I've watched. For the amount of work involved, because I had to constantly stir the rice, It was not worth the time...

If you've made risotto before then you know it will take a lot of stirring and extra time, and this recipe was well-worth the effort. The taste is fresh and yummy because of the fresh asparagus...

This was ok. It was good, but nothing special and a lot of work for what it was. I may or may not make it again.

I've made this dish quite a few times and really enjoyed it. However, the directions never tell you when to put the asparagus in. I almost forgot about the asparagus as I was following along w...

Just about any dish with Johnsonville Italian Sausage is going to be good. And this one is fantastic! I left out the peas, so I added a bit more fresh asparagus to compensate. The rice was cooke...

I only gave this a four star because I tweaked it a bit to my family's tastes and what was in my fridge. It was a huge hit though with the kids. It was a lot of stirring but I feel it was well w...

This was great - although next time I definitely won't use the added oil - the sausage was plenty greasy to cook the onions. Also didn't have arborio rice so used brown instead, knowing it would...

Great recipe, I changed the veggies for those in season, but great starting point!