Italian

Mushroom sausage risotto is for Dinner.

Mushroom sausage risotto takes 5 minutes to prepare.

Mushroom sausage risotto takes 30 minutes to cook.

Mushroom sausage risotto makes 12 servings.

The ingredients for Mushroom sausage risotto are:

2 cups arborio rice
1lb (4 links) mild Italian sausage
1oz dried organic porcini mushrooms
1 cup dry red wine
~3 cups fat free/low fat chicken broth
1T olive oil
Parmesan to taste (I added much more than usual in this recipe because it was for a competitive potluck and everyone was only sampling maybe half a serving. I won best overall dish!)

Here is how you make Mushroom sausage risotto:

Reconstitute the mushrooms by simmering them in some of the red wine or chicken broth (or just water) until they're plump and soft.Boil the sausage in water to remove some of the fat. After they're cooked through, take the sausage out and brown them a little in a pan for a little color. Set the sausages aside for the end.In a large pot (the rice will expand quite a bit), lightly brown the rice in the olive oil. As soon as the sides of the rice grains are translucent add the wine and the porcini mushrooms (and any remaining liquid used to reconstitute them).Once the wine is absorbed, add half a cup of chicken broth. Stir every few seconds until the broth is absorbed, then add another half cup of broth. Repeat until the rice is at a consistency you like, I usually use about 3 cups.Add the sausage and some Parmesan and serve it up!Serving Size: Makes about 6 cups, serving size 1/2 cupNumber of Servings: 12Recipe submitted by SparkPeople user WIP3W3WT.

The nutritional information for Mushroom sausage risotto is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 279.8

• Total Fat: 13.5 g
• Cholesterol: 31.3 mg
• Sodium: 549.0 mg
• Total Carbs: 2.2 g
• Dietary Fiber: 0.0 g
• Protein: 6.9 g

Mushroom sausage risotto is Italian cuisine.