Turkey Sausage, Red Pepper and Mushroom Risotto

Name: Turkey Sausage, Red Pepper and Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups Chicken Stock; 2 Tablespoons Butter; 1 pound Spicy Italian Turkey Sausage; 3/4 cups Finely Chopped Onion; 1 cup Finely Chopped Red Pepper; 4 ounces, weight Diced Button Mushrooms; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 1- 1/2 cup Arborio Rice; 3/4 cups Dry White Wine; 1/2 cups Grated Parmesan Cheese, Divided; 1 Tablespoon Chopped Parsley (optional); Crusty Bread, To Serve

Servings: persons

5 cups Chicken Stock
2 Tablespoons Butter
1 pound Spicy Italian Turkey Sausage
3/4 cups Finely Chopped Onion
1 cup Finely Chopped Red Pepper
4 ounces, weight Diced Button Mushrooms
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
1- 1/2 cup Arborio Rice
3/4 cups Dry White Wine
1/2 cups Grated Parmesan Cheese, Divided
1 Tablespoon Chopped Parsley (optional)
Crusty Bread, To Serve

1
In a medium saucepan, bring the stock to a simmer.
2
Cover and keep warm over low heat.
3
In a large heavy saucepan, melt the butter over medium heat.
4
Add the sausage and saute, crumbling, until golden brown, about 5 minutes.
5
Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes.
6
Season with salt and pepper.
7
Add the rice and stir to coat.
8
Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.
9
Add 1/2 cup (or a ladleful) of the simmering broth and stir until almost completely absorbed, about 2 minutes.
10
Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total.
11
Remove from the heat.
12
Stir in 3/4 of the Parmesan.
13
Transfer the risotto to a serving bowl.
14
Sprinkle with the parsley and the remaining Parmesan.
15
Serve immediately with crusty bread.

948

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups Chicken Stock, 2 Tablespoons Butter, 1 pound Spicy Italian Turkey Sausage, 3/4 cups Finely Chopped Onion, and more.

Yes, Turkey Sausage, Red Pepper and Mushroom Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!