Sausage & Mushroom Risotto recipe

Learn the simple techniques behind making risotto. Creamy, delicious, and highly versatile, you'll find yourself making it again and again in endless variations. In this recipe, sausage and mushrooms are the stars. (Scroll down for recipe!) For more dinner inspiration, and weekly meal plans, visit: https://www.thedinnerfix.com Sausage and mushroom risotto Serves 2-3 Ingredients- 2 ½ cups reduced-sodium chicken or vegetable broth 1 tablespoon olive oil 1 link hot Italian sausage, casing removed 1/3 cup finely chopped onion 4 ounces button mushrooms, coarsely chopped ¼ teaspoon kosher salt Freshly ground black pepper ¾ cup arborio rice 1/3 cup dry white wine (you can sub more broth here) ¼ cup freshly grated Parmesan cheese ½ tablespoon chopped fresh Italian parsley, plus more for garnish Bring the broth to a simmer in a medium saucepan. Cover and keep warm. Heat the olive oil in a large saucepan. Add the sausage and cook until golden brown, about 5 minutes, breaking it up into small pieces with a spoon as it cooks. Add the onion and mushrooms, and sauté until tender, about 6 minutes. Season with salt and pepper. Add the rice and stir to coat, then add the wine and simmer until most of the wine has completely evaporated. Add ½ cup of the simmering broth and stir until almost completely absorbed. Continue adding warm broth to the rice in ½ cup increments, stirring constantly and allowing the rice to absorb the broth before adding more. You’ll know the rice is done when it’s tender but still firm to the bite, which should take 25-30 minutes. Remove from the heat and stir in the Parmesan. Check for seasonings and add salt and pepper to taste. To plate, divide the risotto among shallow bowls, garnish with the parsley, and serve immediately.