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Sausage, Pepper and Mushroom Risotto
This sausage, pepper & mushroom risotto is a hearty meal – just add some Italian bread and a big salad!

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 ;-)
MY OTHER RECIPES

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.

One year ago: Beef Enchiladas
Four years ago: Honey Cake
Five years ago: Pumpkin Whoopie Pies with Maple-Cream Cheese Frosting
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This sausage, pepper & mushroom risotto is a hearty meal - just add some Italian bread and a big salad!
Add the broth to a medium saucepan and bring to a simmer over medium heat. Cover and reduce the heat to low.
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.
Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.
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.
Transfer the risotto to a serving bowl and sprinkle with the parsley. Serve immediately with additional Parmesan cheese to pass at the table.
Nutritional values are based on one serving
Calories: 427kcal
Fat: 18g
Saturated fat: 8g
Cholesterol: 46mg
Sodium: 668mg
Potassium: 437mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 1g
Protein: 13g
Vitamin A: 17.3%
Vitamin C: 50.6%
Calcium: 11.6%
Iron: 18.5%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on September 27, 2009.
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!
Excellent recipe!
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
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.
YUM! Looks great!
This risotto has comfor written all over every grain of rice. I absolutely love the recipe.
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!
What a beautiful risotto! I love the combination of ingredients in this!
All I can say is Yum!
Hi
I was wondering could I use Italian Turkey sausage in this recipe, also what brand of dry white wine did you use.
i could have risotto every dinner! yours is my perfect choice!
you take really good pictures too!
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
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!
i love how creamy arborio rice gets. your pictures captures that!
I’ve never try Arborio rice before…would like to try some.
ohhh, that looks wonderful. I dont know why I never made risotto before! I should start
Oooh – beautiful and perfect for this fall weather!
I love risotto. This is nice and simple and I would add salami to mine! YUM!
I love risotto, and this sounds like a great combination of flavors. The speckles of red and green give it a nice look!
I’ve just recently had my first experience with Risotto…and now I need to expand with all the fun flavors. This looks great!
I’ve never made risotto before, it really intimates me!