Imagine a creamy, luxurious dish that transports you straight to the heart of Italy with every single bite. This Italian Sausage Red Pepper and Mushroom Risotto isn't just a meal—it's a culinary journey that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Packed with robust Italian sausage, sweet red peppers, earthy mushrooms, and perfectly cooked Arborio rice, this risotto promises to be the most impressive and delectable dinner you'll make this week.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 1 lb Italian sausage, casings removed
- 1 red bell pepper, diced
- 1 cup mushrooms, sliced
- 4 cups chicken broth
- 1/2 cup white wine
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat chicken broth in a separate saucepan and keep it simmering on low heat. This ensures warm broth for gradual risotto cooking.
- In a large, heavy-bottomed skillet or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned and fully crumbled, approximately 6-7 minutes.
- Remove sausage from pan, leaving the rendered fat. Add chopped onions and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Add sliced mushrooms and diced red bell peppers to the pan. Sauté for 4-5 minutes until vegetables are slightly softened.
- Add Arborio rice to the pan, stirring to coat the grains with oil and toast lightly for 1-2 minutes. This helps develop a nutty flavor and ensures proper starch release.
- Pour in white wine, stirring constantly until the liquid is almost completely absorbed by the rice.
- Begin adding warm chicken broth one ladleful at a time, stirring frequently. Allow each ladleful to be mostly absorbed before adding the next. This process takes approximately 18-20 minutes.
- When rice is creamy and al dente, return the cooked sausage to the pan. Stir to combine and heat through.
- Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
- Let risotto rest for 2-3 minutes before serving. The consistency should be creamy and slightly loose.
- Garnish with additional Parmesan cheese and fresh chopped parsley if desired. Serve immediately while hot.
Tips
- Use authentic Arborio rice—its high starch content is crucial for that signature creamy texture.
- Keep your broth warm throughout cooking to ensure consistent rice absorption.
- Stir frequently and add broth gradually to develop the risotto's signature creamy consistency.
- Toast the rice before adding liquid to enhance its nutty flavor and prevent mushiness.
- Use a heavy-bottomed pan to distribute heat evenly and prevent burning.
- Don't rush the process—risotto requires patience and constant attention.
- Serve immediately after cooking to enjoy the optimal texture and temperature.
- If the risotto becomes too thick, add a splash of broth or water to restore creaminess.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 25g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 75mg
