Wild Mushroom Risotto
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- 2 cup(s) reduced-sodium beef broth
- 2 tablespoon(s) olive oil
- 1/2 onion, chopped
- 1/2 pound(s) sweet Italian sausage, casing removed crumbled
- 1/2 pound(s) mixed mushrooms, sliced
- 1 1/4 cup(s) arborio rice
- 1/2 cup(s) dry red wine
- 1 cup(s) crushed tomatoes
- 1/8 teaspoon(s) black pepper
- 1 bag(s) 6 oz baby spinach
- 1 cup(s) shredded Italian cheese blend, plus more for garnish (optional)
- 1. In a large measuring cup, combine broth with 1 cup water. Set aside.
- 2. Heat oil in a large pot over medium heat; add onion and cook for 3 minutes, stirring occasionally. Add crumbled sausage and mushrooms and cook for 5 minutes, stirring occasionally. Stir in rice and cook for 1 minute; add wine and cook 1 minute until liquid evaporates.
- 3. Add 1/2 cup of the broth-water mixture. Stir frequently and when broth is almost absorbed add another 1/2 cup. Continue adding broth-water mixture in 1/2-cup increments, stirring until rice is tender, about 28 minutes.
- 4. Stir in crushed tomatoes and black pepper. Gradually wilt in spinach.
- 5. Remove risotto from heat and stir in cheese. Spoon into a large warm bowl and serve immediately. Garnish with additional cheese, if desired.
This recipe is a personal recipe added by DebbieHaguewood and has not been tested or endorsed by MyRecipes.
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Wild Mushroom Risotto Recipe at a Glance
- COURSE: Main Dishes