Johnsonville Sweet Basil Risotto
It’s the perfect meal in one…filled with mouthwatering Johnsonville Sweet Basil Italian sausage, veggies and rice. Check the to-do list…dinner is done!
1 package (19 ounces) JOHNSONVILLE® Sweet Basil Italian Sausage or JOHNSONVILLE® All Natural Fresh Italian Mild Ground Sausage
6-7 cups chicken broth
3 tablespoons olive oil, divided
1 package (8 ounces each) baby portabella mushrooms, quartered
1 pound fresh asparagus, cut into 1-inch pieces
2 shallots, chopped
1-1/2 cups Arborio rice
3/4 cup dry white wine
1/3 cup sun-dried tomatoes, chopped
3 tablespoons fresh minced parsley
2 tablespoons fresh minced basil
Pepper to taste
¼ cup butter
1/2 cup freshly grated Parmesan cheese
In a saucepan, warm broth over medium heat.
Cook sausage according to package directions; cut coin-sized pieces.
In a skillet over medium heat, cook and stir the mushrooms, asparagus and shallots in 2 tablespoons oil for about 5-7 minutes or until tender.
Add garlic and ¼ cup wine; cook additional 2 minutes or until evaporated. Remove and set aside.
In same skillet over medium heat, cook and stir rice in remaining oil for 2 minutes; add 1 cup hot broth. Cook until absorbed.
Continue adding hot broth one cup at a time; making sure liquid is absorbed before adding more hot broth. Cook for 20-25 minutes or until tender. Add mushroom mixture, sundried tomatoes, wine and sausage; cook an additional 5 minutes.
Season with pepper. Add the butter, parsley, basil and cheese; stir until butter is melted.
Sprinkle with Parmesan cheese, if desired.