Italian Sausage Risotto

This is an easy recipe that can be altered to fit your items you have on hand. Play around with different types of sausages, vegetables, and herbs and I assure you, you will have a very satisfying Italian dinner. Serve with some crusty Italian bread and a simple salad for a well-balanced meal.

Enjoy and Happy cooking,


1 tablespoon olive oil
1 (16 ounce) package Sweet or Hot Italian Sausage
1 cup chopped sweet onion
1 cup sliced mushrooms
1 tablespoon minced fresh garlic
1/2 teaspoon dried thyme
1 1/4 cups Arborio rice
1 cup dry white wine
3 1/2 cups chicken broth
1 cup frozen petite sweet peas
1/2 cup parmesan cheese


In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Saute sausage, onion and mushrooms until vegetables and soft, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed.

Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 tsp black pepper and remaining cheese. Serve immediately.


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