Sausage and Vegetable Risotto
Sausage and Vegetable Risotto
Enjoy the delicious flavors of restaurant dining in the comforts of one's home. Johnsonville® Italian Sausage flavor makes this dish a winner filled with fresh asparagus, mushrooms, green peas and creamy risotto that’s bound to please the most demanding taste buds.
Ingredients
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1
package
(19 ounces) JOHNSONVILLE® Fresh Italian Mild Sausage Links, casings removed or 1 package (16 ounces) JOHNSONVILLE® All Natural Fresh Italian Mild Sausage
-
5-1/4
cups
chicken stock
-
3
sprigs
fresh herbs, basil, oregano, or thyme, chopped
-
4
tablespoons
extra virgin olive oil
-
1
medium
onion, finely chopped
-
2
cups
mushrooms, wiped clean and cut into ¼-inch slices
-
2
cups
Arborio rice or medium grain risotto rice
-
1/2
cup
dry white wine
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1/2
pound
asparagus, stemmed and cut into 1-inch pieces
-
1/2
cup
peas, fresh shelled or frozen
-
Salt and freshly ground pepper, to taste
-
1/3
cup
fresh grated Parmesan cheese
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Extra virgin olive oil, to garnish
-
Chopped herbs, to garnish
-
Shaved Parmesan cheese, to garnish
REVIEWS
Directions
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In a large skillet, cook and crumble sausage over medium heat until browned and the internal temperature is 160°F; about 10 minutes. Remove from pan; drain if desired and set aside.
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Pour stock into sauce pan; add fresh herbs and bring to a gentle simmer. Cover until ready to use.
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In the same skillet, cook and stir onion in olive oil over medium heat until tender; about 5 minutes.
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Add mushrooms. Cook and stir until just wilted; about 2 minutes.
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Mix in rice. Cook and stir until rice is hot and coated with oil; about 2 minutes.
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Add wine; cook and stir continuously until the liquid is absorbed.
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Using a ladle, add hot stock about ½ cup at a time; stirring constantly to absorb stock into rice. Continue adding ½ cup of stock; stirring rice constantly and gently.
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When the rice is about half cooked or only 1-½ cups of the stock remains, add asparagus pieces into rice; continue stirring.
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When 1 cup of liquid remains, cook and stir peas into rice until rice is tender; 20 to 25 minutes. Add sausage; season with salt and pepper.
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Stir in Parmesan cheese.
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Drizzle with olive oil and sprinkle with chopped herbs and shaved Parmesan.
