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5
from 1 vote
Sausage Mushroom Risotto
A creamy, traditional Italian sausage and mushroom risotto with red wine. The perfect comfort food.
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings:
6
servings
Calories:
884
kcal
Author:
Lucy Brewer
Ingredients
▢
2
tablespoons
olive oil
▢
4
tablespoons
unsalted butter
▢
2
onions, chopped
▢
3
cloves
garlic, minced
▢
1 ½
lbs.
sweet Italian sausage, removed from casing and crumbled
▢
1
cup
chopped fresh mushrooms
▢
¾
cup
dry red wine
▢
1
quart
chicken stock, plus additional if needed
▢
2 ½
cups
extra long grain rice
▢
2
teaspoons
chicken bouillon
▢
Salt and pepper to taste
▢
1
tablespoon
Kitchen Bouquet, optional
Instructions
Heat olive oil and butter in a large Dutch oven on medium heat.
Add onions and garlic and saute for about 8 minutes.
Add sausage. Break up with spoon if needed.
When the sausage has browned, add the rest of the ingredients.
Bring to a boil, then simmer, stirring frequently, until rice is cooked and creamy.
If rice becomes too thick, add water in 1/2 cup increments and/or additional chicken stock.