Sausage and Vegetable Risotto

Sausage and Vegetable Risotto

8 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  The Kitchen at Johnsonville Sausage

“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.”

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Adjust Servings

Original recipe yields 7 servings



  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.

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Reviews (8)

Rate This Recipe
Nate Davis

Nate Davis

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. I don't know if I can make risotto in my rice maker. That would make this an instant 5 star. We really liked it mainly because it already included our vegetable servings and the sausage/veggie combo was delicious. I think I'll do this again maybe just using basmatti rice or quinoa and see how it turns out. No photo this time. My camera froze and I lost everything during the reset.

Paula T

Paula T

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, peas and mushroom. The creaminess comes from the risotto if you stirred it enough! Even reheated the next day, this dish will be a staple in my family-loved it because the sausage gave it the spices and flavors that it needed. Thanks, Johnsonville!

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Amount Per Serving (7 total)

  • Calories
  • 629 cal
  • 31%
  • Fat
  • 32.1 g
  • 49%
  • Carbs
  • 59.6 g
  • 19%
  • Protein
  • 21.3 g
  • 43%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 1370 mg
  • 55%

Based on a 2,000 calorie diet



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Sausage Stuffed Mushrooms


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