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Sausage and Vegetable Risotto

 Sausage and Vegetable Risotto
Brought to you by Johnsonville® Sausage
6-8 ServingsPrep: 15 min. Cook: 40 min.


  • 1 package (19 ounces) Johnsonville® Mild Italian Sausage links, casings removed
  • 5 1/4 cups chicken stock
  • 1 sprigs (each) of basil, oregano and thyme
  • 1/4 cup olive oil
  • 1 medium onion, finely chopped
  • 2 cups sliced fresh mushrooms
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup fresh or frozen peas, thawed
  • Salt and pepper to taste
  • 1/3 cup shredded parmesan cheese


  • 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.
  • Meanwhile, in a separate saucepan, simmer stock and fresh herbs until
  • ready to use. 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. Remove herbs from stock.
  • Using a ladle, add about 1/2 cup of hot stock at a time to rice

2 of 2

Sausage and Vegetable Risotto (continued)

Directions (continued)

  • stirring constantly after each addition until liquid is absorbed.
  • When you have about 1 1/2 cups of stock remaining, add asparagus and
  • continue to stir.
  • With 1 cup of stock remaining, add peas, salt and pepper, stir
  • gently.
  • 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. Spoon into bowls and
  • serve with additional Parmesan cheese, if desired. Yield: Serves
  • 6-8.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.