Italian Sausage and Mushroom Risotto
Get a taste of the old country in this well seasoned and spiced recipe, featuring our Italian Sausage, mixed with mushrooms, parmesan, and topped with basil pesto.
Prep Time:
10 min
Cook Time:
30 - 40 min
Servings:
6
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Ingredients
- 1 Pound Owens Italian Pork Sausage
- 1 Cup mushrooms sliced
- 2 Tablespoons onion diced small
- 1 Clove garlic crushed
- 1 Tablespoon olive oil
- 1 Cup Arborio rice
- 1/3 Cup vermouth
- 2 Cups chicken broth
- 1 Cup whipping cream
- 1/3 Cup parmesan cheese
- Basil pesto to taste to taste
- Cracked pepper to serve
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Owens Italian Pork SausageInstructions
- Heat oven to 350 F.
- In a skillet, add sausage and crumble over medium heat until fully cooked, about 5 minutes.
- Add mushrooms and sauté until tender. Set aside.
- In a separate large saucepan, cook onion and garlic in olive oil until softened.
- Add Arborio rice and stir until rice has absorbed all the oil.
- Add vermouth and cook for another minute or two.
- Stir in chicken broth and whipping cream, mix well and bring to a boil over high heat.
- Carefully transfer into a 9x13 pan and mix in the sausage mushroom mixture.
- Cover with foil and place in the oven for 18-20 minutes.
- Remove from oven and stir in parmesan and pesto to taste.
- Serve with a little more Parmesan and fresh cracked pepper.
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