Sausage and Vegetable Risotto

Sausage and Vegetable Risotto

9

"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."

Ingredients

55 m {{adjustedServings}} servings 629 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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  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.

Footnotes

  • 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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Reviews

9
  1. 12 Ratings

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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...