Mushroom Sausage Risotto

Recipe adapted from:

Servings: 4-6


  • 8 sausages (any type you like)
  • 6 cups chicken broth
  • 3 Tbsps olive oil
  • 500g white mushrooms, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, chopped
  • 1/2 cup Arborio rice
  • 1 cup dry white wine
  • salt to taste
  • freshly ground black pepper to taste
  • 50g butter
  • Shredded cheese (for topping)


  1. In a saucepan, warm the broth over low heat.
  2. In a separate pan, cook the sausages until almost cooked. Remove from the pan and set aside.
  3. In the same pan, cook the mushrooms in some olive oil over medium heat until soft. Remove the mushrooms with the liquid and set aside.
  4. Cook the onion and garlic with some olive oil over medium heat until soft.
  5. Add the rice into the pan with the onions and stir to coat in oil until the oil has taken on a pale gold colour.
  6. Pour in wine, stirring constantly until the wine is fully absorbed by the rice.
  7. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente. Add the sausage with the last cup of broth.
  8. Once the last of the broth has been absorbed, stir in the mushrooms with the liquid (don’t add all of the liquid if you think the rice is going to be too soft). Stir until the liquid is absorbed. Then turn off the heat. Mix the butter in until completely melted. Season with black pepper to taste (and salt if you need it).
  9. Serve with some shredded cheese.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s