Really good. I used red onion and about 12 ounces of crimini mushrooms.
Baked Sausage and Mushroom Risotto
Photo: Ryan Benyi
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Amount per serving
- Calories: 514
- Fat: 13g
- Saturated fat: 4g
- Protein: 31g
- Carbohydrate: 63g
- Fiber: 2g
- Cholesterol: 75mg
- Sodium: 1615mg
- 3/4 pound Italian turkey sausage, casings removed
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 8 ounces sliced cremini or button mushrooms
- Salt and pepper
- 1/2 cup dry white wine
- 1 1/2 cups arborio rice
- 4 1/2 cups low-sodium chicken broth, warmed
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 1. Preheat oven to 325ºF. In a Dutch oven or other large, ovenproof pot with a lid, cook sausage over medium heat, stirring to break it up, until crumbly and browned, 6 to 8 minutes. Spoon sausage into a bowl lined with paper towels and pour fat out of pot.
- 2. Return pot to heat and add oil. Add onion and mushrooms, season with salt and pepper and cook, stirring, until onion is soft and mushroom juices have evaporated, 8 to 10 minutes. Pour in wine and cook until reduced by half, stirring to release any browned bits on bottom of pan, about 2 minutes. Stir in rice and cook for 3 minutes. Pour in 3 cups of broth and stir to combine.
- 3. Bake for 20 minutes. Stir in Parmesan, reserved sausage meat and remaining 1 1/2 cups broth. Cover, return to oven and bake until rice is tender but not mushy, 30 to 35 minutes more. Sprinkle with parsley and serve.
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