Sausage, Pepper and Mushroom Risotto

September 29, 2015  //  70 Comments »
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This sausage, pepper & mushroom risotto is a hearty meal – just add some Italian bread and a big salad!

Sausage, Pepper & Mushroom Risotto - A hearty meal that needs only Italian bread and a big salad as an accompaniment! | browneyedbaker.com

This risotto recipe has been a huge family favorite for nearly ten years now.

It’s one of the first “fancy meals” that I learned how to cook back in my mid-20’s, and it was an instant hit. is one of the very first meals that I taught myself how to cook and it quickly became a favorite with my family. Each year when my mom’s birthday rolls around, I offer to make her whatever she’d like for dinner… and every single year since I first made this risotto recipe, it has been her request. Yesterday was her birthday and when I asked what she wanted for dinner, she didn’t even hesitate… “the risotto with sausage, peppers and mushrooms!”

I can probably stop asking at this point ;-)

Sausage, Pepper & Mushroom Risotto - A hearty meal that needs only Italian bread and a big salad as an accompaniment! | https://www.browneyedbaker.com/italian-sausage-red-pepper-and-mushroom-risotto/

If you’ve never made risotto, it is most definitely a labor of love… while not a difficult dish in terms of complexity, it is a little time-consuming and requires constant attention. Once you have sauteed the sausage, peppers and mushrooms, deglazed the pan with wine and added the arborio rice, the stirring begins! Risotto gets its wonderfully creamy texture from broth being added a little bit at a time and stirred into the rice until mostly absorbed before adding more. The result is absolutely worth it and from start to finish, it still takes less than an hour to make.

(I’ve seen some recipes for oven-baked risotto, but I’ve never tried it, so I’m not sure if it would result in the same creamy consistency. Have any of you tried it?)

This risotto recipe is a perfect special occasion meal; it can be served as a main dish and goes great with a loaf of Italian bread and a salad.

Sausage, Pepper & Mushroom Risotto - A hearty meal that needs only Italian bread and a big salad as an accompaniment! | https://www.browneyedbaker.com/italian-sausage-red-pepper-and-mushroom-risotto/

One year ago: Beef Enchiladas
Four years ago: Honey Cake
Five years ago: Pumpkin Whoopie Pies with Maple-Cream Cheese Frosting

Sausage, Pepper & Mushroom Risotto - A hearty meal that needs only Italian bread and a big salad as an accompaniment! | https://www.browneyedbaker.com/italian-sausage-red-pepper-and-mushroom-risotto/
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Sausage, Pepper and Mushroom Risotto

Servings 4 6 servings
Prep 15 minutes
Cook 45 minutes
Total 1 hour
Course:Main Course
Cuisine:American, Italian
Author: Michelle
This sausage, pepper & mushroom risotto is a hearty meal - just add some Italian bread and a big salad!

Ingredients:

  • 5
    cups
    chicken broth
  • 2
    tablespoons
    salted butter
  • 8
    ounces
    Italian sausage
    (casings removed)
  • ½
    medium yellow onion
    (finely chopped)
  • 1
    red bell pepper
    (seeded and finely chopped)
  • 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
US Customary - Metric

Directions:

  1. Add the broth to a medium saucepan and bring to a simmer over medium heat. Cover and reduce the heat to low.
  2. In a large heavy saucepan or Dutch oven, melt the butter over medium heat. Add the sausage and saute, breaking it up with a wooden spoon as it cooks, until golden brown and cooked through, about 5 minutes. Add the onion, pepper and mushrooms, and saute until tender, stirring occasionally and 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 the rice is tender and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat and stir in the Parmesan cheese.
  5. Transfer the risotto to a serving bowl and sprinkle with the parsley. Serve immediately with additional Parmesan cheese to pass at the table.

Recipe Notes:

Nutritional values are based on one serving

Nutrition:

Calories: 427kcal
Fat: 18g
Saturated fat: 8g
Cholesterol: 46mg
Sodium: 668mg
Potassium: 437mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 1g
Protein: 13g
Vitamin A: 865%
Vitamin C: 41.7%
Calcium: 116%
Iron: 3.3%

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This recipe was originally published on September 27, 2009.

posted in Italian, Risotto
70 Comments »