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Italian Sausage, Red Pepper and Mushroom Risotto

risotto

This risotto dish is one of the very first meals that I taught myself how to cook and it quickly became a favorite with my family. Yesterday was my mom’s birthday and I offered to make her dinner and told her to pick the menu and I’d make whatever she wanted. It took her all of about 30 seconds to decide that this risotto is what she wanted for dinner, and she chose Dark Chocolate Chip Scones for dessert. In addition to all of the creamy goodness that is risotto, this recipe includes Italian sausage, red pepper and mushrooms that add a tremendous hearty flavor. This should definitely be served as a main dish and goes great with Italian bread and a salad. Definitely plan on something light for dessert!

risotto2

1 year ago: Cream of Mushroom Soup
2 years ago: Cornbread

Italian Sausage, Red Pepper and Mushroom Risotto

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

5 cups chicken broth
2 tablespoons butter
8 ounces Italian sausage, casing removed (or you could use ground sausage)
¾ cup finely chopped onion
1 cup chopped red bell pepper
4 ounces white button mushrooms, coarsely chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ cups Arborio rice
¾ cup dry white wine
½ cup grated Parmesan cheese
1 Tablespoon chopped Italian parsley

Directions:

1. In a medium saucepan bring the broth to a simmer. Cover the broth and keep warm over low heat.

2. In a large heavy saucepan, melt the butter over medium heat. Add the sausage and saute, crumbling, until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.

3. Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.

4. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.

5. Stir in ¾ of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and the remaining Parmesan. Serve immediately.

(Adapted from Giada DeLaurentiis)

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59 Responses to “Italian Sausage, Red Pepper and Mushroom Risotto”

  1. Liz Brooks on September 28, 2009 at 2:54 pm

    I’ve never made risotto before, it really intimates me!

    Reply

  2. Danielle on September 28, 2009 at 4:18 pm

    I’ve just recently had my first experience with Risotto…and now I need to expand with all the fun flavors. This looks great!

    Reply

  3. Christina on September 28, 2009 at 5:30 pm

    I love risotto, and this sounds like a great combination of flavors. The speckles of red and green give it a nice look!

    Reply

  4. penny aka jeroxie on September 28, 2009 at 7:17 pm

    I love risotto. This is nice and simple and I would add salami to mine! YUM!

    Reply

  5. eatlivetravelwrite on September 28, 2009 at 8:03 pm

    Oooh – beautiful and perfect for this fall weather!

    Reply

  6. MY LIFE IS YUMMY on September 28, 2009 at 11:44 pm

    ohhh, that looks wonderful. I dont know why I never made risotto before! I should start

    Reply

  7. anncoo on September 29, 2009 at 6:22 am

    I’ve never try Arborio rice before…would like to try some.

    Reply

  8. nicole on September 29, 2009 at 7:07 am

    i love how creamy arborio rice gets. your pictures captures that!

    Reply

  9. Amanda Garbutt on September 29, 2009 at 8:00 am

    This looks delicious. I recently had a risotto with smoked lardon in it, next time give it a try. It adds a campfire smokiness that is not only addictive but kicks up the delicate flavor of risotto into a real main course!

    Reply

  10. Michele on September 29, 2009 at 9:09 am

    What a beautiful dish! I never had risotto with sausage in it but this is the second sausage risotto I’m seeing today and it’s only 9 am! If you want to see Dajana’s here’s the link. http://dajana-bakerscorner.blogspot.com/2009/09/sunday-lunch-3.html

    Reply

  11. lululu on September 29, 2009 at 8:08 pm

    i could have risotto every dinner! yours is my perfect choice!
    you take really good pictures too!

    Reply

  12. Jackie on September 29, 2009 at 11:22 pm

    Hi

    I was wondering could I use Italian Turkey sausage in this recipe, also what brand of dry white wine did you use.

    Reply

  13. Katie on September 30, 2009 at 11:03 am

    All I can say is Yum!

    Reply

  14. theUngourmet on September 30, 2009 at 1:12 pm

    What a beautiful risotto! I love the combination of ingredients in this!

    Reply

  15. Michelle on September 30, 2009 at 2:24 pm

    Hi Jackie,

    You could definitely use Italian turkey sausage in this recipe. As far as white wine, I actually don’t remember which brand I used – I typically just use whatever I already have on hand, which is usually always a pinot grigio.

    I hope that helps and that you enjoy the recipe!

    Reply

  16. Eliana on September 30, 2009 at 4:26 pm

    This risotto has comfor written all over every grain of rice. I absolutely love the recipe.

    Reply

  17. Simply Life on September 30, 2009 at 8:25 pm

    YUM! Looks great!

    Reply

  18. Chaya on October 2, 2009 at 12:30 am

    I make sausage only a few times a year so why is it that tonight, while it is cooking, this is the third blog, that has a recipe. I love the rissoto with it. Why didn’t I think of that. Sounds delicious.

    Reply

  19. ruth on October 4, 2009 at 6:12 am

    Excellent recipe!

    Reply

    • Antonia on May 28th, 2012 at 3:37 pm

      Mmm mushroom riotsto drool Sorry, I lost my trail of thought there for a second. My favourite video would have to be Episode 3 Pasta/Risotto. Why? Well, I didn’t really know what to make for dinner tonight and now I know. I will have to get your riotsto as a take away and claim it as my own handy work. Nifty huh!? OR I could win the prize and surprise my hubby with a fancy dinner and little Dutch rendezvous and totally say that I paid for it. He’ll be mine forever, and ever, and ever mmm riotsto

      Reply

  20. BE on October 5, 2009 at 11:42 am

    Just wanted to let you know I was inspired by your beautiful photos and we made this risotto for dinner last night. Delicious! My photos aren’t as mouth-watering as yours, but the actual meal was yummy!

    Reply

  21. Joan on October 12, 2009 at 8:57 pm

    This is one of our favorite recipes….My husband has also adapted it to make it in the pressure cooker. Have to agree with BE above — ours doesn’t look quite as good as your photo – but still yummy!

    Reply

  22. Sharon on December 27, 2009 at 6:39 pm

    This was delicious. Thanks so much for the recipe! I only had 4 oz of Italian sausage, and it turned out fine; in fact it was the perfect amount. With a side of roasted broccoli (from the amateur gourmet) and a simple salad with vinaigrette dressing, this was the perfect meal. Enjoying it right now with a glass of albarino!

    Reply

  23. AerynA on April 17, 2010 at 5:08 am

    I’m a vegetarian and so I stuck in faux sausage and used veggie broth and WOW did it turn out AMAZING. My first time making it too! Lovely lovely recipie! Thank you!

    Reply

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  27. erica on September 27, 2010 at 7:24 pm

    Any ideas of what brand of faux sausage (or other product) to use for the vegetarian folk? Looks yumm!

    Reply

    • Michelle on September 28th, 2010 at 7:29 pm

      Hi Erica, I’m not a vegetarian and am not very familiar with faux sausage products so unfortunately I don’t have any suggestions. Can anyone else help out with recommendations?

      Reply

      • Kristen on October 28th, 2010 at 8:31 pm

        I bet this would be great with some TVP from Morningstar Farms or Boca, especially if seasoned like Italian sausage.

        Reply

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  29. Kristen on October 28, 2010 at 8:30 pm

    Okay, finally made this tonight for my honey’s birthday, and we cannot keep from eating out of the dish! It’s easy and delicious and perfect!! Thanks for the recipe!

    Reply

    • Michelle on October 30th, 2010 at 8:18 pm

      Yay! Happy birthday to your sweetie!

      Reply

  30. cathy on November 9, 2010 at 7:47 pm

    just a quick question about the risotto… can you omit the wine… also can you use chicken broth from a can or do you need to use homemade broth?

    Reply

    • Michelle on November 10th, 2010 at 2:51 pm

      Hi Cathy, Yes you can omit the wine, just substitute more chicken broth in its place. You can definitely use canned chicken broth (or in a carton) – I never make homemade stock.

      Reply

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  32. Danielle on February 11, 2011 at 3:43 pm

    Michelle,

    Just an FYI…this risotto was UH-Mazing! My other half has requested it again for dinner this evening. I usually just thick-slice a whole wheat bread to go with! Love it! Thanks so much!

    Reply

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  34. Jeannette Dailey on July 11, 2011 at 8:17 am

    This looks yummy. I am going to try this. I love trying new things, just have to get my family to try it is the hard part.

    Reply

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  36. Lynne @ 365 Days of Baking on July 12, 2011 at 10:44 pm

    Michelle, once again another successful recipe!! This dish COMPLETELY rocked our world!!! We had never tried risotto, but now we are completely hooked!! I’ve already posted a baked recipe for today, but I’m going to do a bonus post because this was just WWAAYYYYYYYY too good NOT to share!!! Thank you, thank you, thank you!!
    BIG, BIG HUGS!!!!

    Reply

    • Michelle on July 13th, 2011 at 1:00 pm

      Yay so glad you enjoyed this!

      Reply

  37. Gina on August 11, 2011 at 9:29 pm

    I made this for dinner tonight, and all my husband could say was…”Wow, this gets better with each bite!” It was a huge hit! Thanks for sharing.

    Reply

  38. Claire on September 9, 2011 at 11:31 pm

    I’ve made this a couple of times now for my parents, they love it! Even my Dad who is a carnivore when it comes to dinners – easily remedied, I just added more italian sausage! Now they want the recipe to take camping with them! Keep up the recipes – they’re ALL great!

    Reply

  39. Thomas Andrew on November 7, 2011 at 3:38 pm

    I’m going to give this recipe a shot tonight!

    Reply

  40. BridgetSoup on January 5, 2012 at 12:39 am

    This looks delicious and so perfect for this cold weather were getting finally in NY…. one question though… do you have any substitutes for the mushrooms? Unfortunately the fella wont eat them!

    Reply

    • Michelle on January 5th, 2012 at 5:03 pm

      You could omit them or just throw in more peppers.

      Reply

  41. Tara on January 10, 2012 at 10:27 am

    Gonna try this tonight. Looks fantastic. One thing: would it be possible for you to enable printing of your recipes with the photo? That would be amazing. Thanks!

    Reply

    • Michelle on January 11th, 2012 at 12:36 pm

      Hi Tara, I am working on that as we speak! Stay tuned for some updates soon!

      Reply

  42. Liz on January 11, 2012 at 9:26 pm

    I think that this would also be a great side dish or part of a buffet if I was serving larger numbers…I know that it says “serve immediately” but can it also be made ahead and reheated without compromising the quality of the dish?

    Reply

    • Michelle on January 12th, 2012 at 5:28 pm

      Hi Liz, With risotto the quality definitely gets compromised the longer it sits and it’s definitely not the same re-heated. It has a smooth and creamy consistency when it is first served that you really can’t replicate once it has cooled. It might not matter to you though; you could do a trial run, reheat it, and if you like it then go with it!

      Reply

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  46. Danielle on May 31, 2013 at 5:37 pm

    I’ve made this risotto several times and it is amazing. My hubs is on a health kick lately. Is there any way to substitute the arborio rice with quinoa?

    Reply

    • Michelle on May 31st, 2013 at 6:22 pm

      Hi Danielle, I have never made risotto with quinoa, so I’m not sure how it would turn out, but I have used barley before, and that has been good!

      Reply

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