Sausage and Mushroom Risotto

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving: 2 as a main or 4 as a side

A Word From The Cook

Incredibly rich and filling.   Make extra!!


  • 3/4 Cups Arborio Rice
  • 3 Cups Vegetable Broth
  • 2 Tbsp Olive Oil
  • 1/2 lb Portobello Mushrooms (sliced into 1/4 inch strips and then diced). About 2 medium Portobellos
  • 1/2 lb White Button Mushrooms (halved).   About 1 package.
  • 1 Shallot (diced)
  • 2 Cloves Garlic (crushed)
  • 1/4 Cup White Wine
  • 1 TBSP Chives (chopped)
  • 2 TBSP Butter
  • 1/4 Cup Parmesan Cheese (grated)
  • 1 Sausage (BBQ’d, sliced into 1/4 inch pieces and then halved)
  • Salt and Pepper to taste


  1. Warm the broth in a sauce pan (keep warm)
  2. Add 1 TSP of Olive Oil to a skillet and heat
  3. Add the Mushrooms and Sausage and sauté until mushrooms are done.
  4. In another skillet add 1 TBSP of Olive Oil and sauté the shallots and garlic until fragrant (about 3 minutes).
  5. Add the rice, and stir to coat the rice well with the oil (about 2 minutes).   Rice will take on a pale golden colour.
  6. Add the wine and stir until the wine is absorbed.
  7. Then beginning adding the broth, 1/2 cup at a time, stirring constantly until that 1/2 cup is absorbed.   Keep add the broth 1/2 cup at a time until and repeat until all is gone and the Arborio is done (slightly al dente).  This takes about 20 minutes.
  8. Turn the heat off and add the butter, chives and parmesan until all is melted.
  9. Add the Mushrooms / Sausage.
  10. Season with salt and pepper (to taste).
  11. Enjoy!
1 Comment
  • Ken Alger
    Posted at 01:23h, 05 May Reply

    Italian style risotto. A great compliment to any grilled meat and chicken or add the sausage and it a great main dish too.

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