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Creamy Sausage Risotto

 Creamy Sausage Risotto
I have fond memories of standing at the stove cooking this hearty Italian rice dish with my Nona. I’ve altered the recipe a bit to save on time, but it still delivers just as much home-cooked love.—Amanda Cable, Boxford, Massachusetts
12 ServingsPrep: 25 min. Cook: 20 min.


  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1/2 pound medium fresh mushrooms, quartered
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • Dash saffron threads
  • 1 tablespoon butter
  • 1 tablespoon canola oil
  • 2 cups uncooked arborio rice
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy whipping cream


  • In a small saucepan, heat broth and keep warm. Meanwhile, in a large
  • nonstick skillet, cook sausage over medium heat until meat is no
  • longer pink; drain. Set aside and keep warm.
  • In the same skillet, saute the mushrooms, onion, garlic and saffron
  • in butter and oil until tender, about 3 minutes. Add rice; cook and
  • stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and
  • stir until all of the liquid is absorbed.
  • Add remaining broth, 1/2 cup at a time, stirring constantly. Allow
  • the liquid to absorb between additions. Cook until risotto is creamy
  • and rice is almost tender. (Cooking time is about 20 minutes.) Add

2 of 2

Creamy Sausage Risotto (continued)

Directions (continued)

  • reserved sausage; heat through. Remove from the heat. Stir in cheese
  • and cream. Serve immediately. Yield: 12 servings.
Nutritional Facts: 2/3 cup equals 266 calories, 12 g fat (5 g saturated fat), 36 mg cholesterol, 685 mg sodium, 30 g carbohydrate, 1 g fiber, 9 g protein.