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Sausage Asparagus and Mushroom Risotto

By Melissa

5 from 1 vote

on Jan 23, 2020, Updated Mar 12, 2024

This sausage asparagus and mushroom risotto is exceptionally creamy, full of rich flavors (and packed with veggies!), and is super easy to make for a two-pot wonder of a meal.

Risotto gets a bad rap because some think it’s difficult to make, but this recipe is totally doable for any kitchen skill level, and you’ll want to make it every week!

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Easy At-Home Sausage Asparagus and Mushroom Risotto

Risotto is so delicious and fancy. If you’ve never made it, I think you should try it. Truly, it’s not difficult whatsoever; it just takes a bit of hands-on time mixing the ingredients together and stirring the rice as it cooks through. To make it, the rice is sauteed with olive oil, onion, and sausage, and then stock is added a bit at a time. As you add more and more stock, you continuously stir the rice mixture until the liquid absorbs.

The starch in the rice comes out of the grain and combines with the stock to make a thick and creamy sauce that is seriously divine (this creamy sauce process is what makes risotto, risotto!). There are lots of varieties and things that you can add, so if you’re not into the sausage, asparagus, and mushroom variety, just mix in any meat or veggies you’d prefer instead! This recipe is wonderfully hearty and rich. I served it as a main dish because it’s quite filling and flavorful, but it would also be a delicious side.

What exactly is risotto?

Risotto is an Italian dish made of a starchy, short-grained rice variety called arborio rice. Some people also use carnaroli rice; either will work well! The method of making it where you add small portions of stock to it, stirring constantly, brings out the starch and creates the creamy sauce it’s known for.

What is the difference between risotto and rice?

Risotto IS a type of rice made with a specific method to bring out the starches in the grain to create a creamy sauce. You can’t use any kind of rice to make risotto — arborio or carnaroli are high-starch rice varieties used in risotto. The main difference between rice and risotto is how they’re prepared. Risotto is constantly stirred as you add more liquid to the dish to cook it, while rice is generally steamed in a pot of liquid and not touched until it’s done cooking.

What does risotto taste like?

Risotto is a creamy, sometimes cheesy-tasting, rice rice dish that tastes almost like a mild, rice version of mac and cheese. This recipe has added flavor and texture from the sausage, asparagus, and mushroom.

How do you know when risotto is done?

The easiest way to tell when risotto is done cooking is by just tasting it. You want the grains to have some bite to them with mild softness, but not mushy or rock hard. Think of it like an al dente pasta texture.

Can you overcook risotto?

Yes, this can happen, which is why I recommend tasting it a few times as you go! It just becomes to soft and mushy when overcooked. It’ll be sticky but you’ll be able to feel the individual pieces of rice when chewing.

Can I reheat risotto?

Yes, you can! Reheat any leftover risotto on the stove over medium heat in a saucepan by adding a splash of water or stock to the rice dish and stirring constantly for 3 to 4 minutes until heated through.

How to make homemade risotto:

1. Bring the chicken stock and fresh herbs to a low simmer.
2. Add the olive oil to a separate stock pot and heat over medium to medium-high heat.
3. Add the onion and cook for 2 to 3 minutes.
4. Add the sausage to the onion and cook until no longer pink.
5. When the sausage is cooked, reduce the heat to medium and add the mushrooms and rice.
6. Cook until the rice starts to get translucent on the edges.
7. When the rice is translucent on the edges, add a ladle full of hot stock, and stir constantly until all liquid is absorbed.
8. Add another ladle full and keep stirring. Keep repeating this process until you have about 1 1/2 cups of stock left.
9. Add the apple juice and asparagus to the rice pot, and then continue adding stock and stirring until the rice is cooked.
10. When the rice is cooked, remove it from the heat and stir in the shredded parmesan.
11. Serve right away with additional parmesan on top.

5 from 1 vote

Sausage Asparagus and Mushroom Risotto

By: Melissa Griffiths

This sausage asparagus and mushroom risotto is exceptionally creamy, full of rich flavors (and packed with veggies!), and is super easy to make for a two-pot wonder of a meal.

Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 54 minutes mins

Servings: 6

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Ingredients 

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• ▢ 5 1/2 cups chicken stock
• ▢ 3 sprigs fresh herbs, (basil, oregano, or thyme, optional)
• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion, finely chopped
• ▢ 1 pound Jimmy Dean sausage
• ▢ 1 pound white button mushrooms, washed and sliced
• ▢ 2 cups medium-grain risotto rice
• ▢ 1/2 cup apple juice
• ▢ 1/2 pound asparagus, stemmed and cut into 1 inch pieces
• ▢ Salt and pepper, to taste
• ▢ 1/2 cup shredded parmesan cheese
• ▢ Shaved or shredded parmesan for garnish

Instructions 

• In a medium saucepan, bring the chicken stock and fresh herbs to a low simmer.
• While the stock is heating, add the olive oil to a medium stock pot and heat over medium to medium-high heat. When the oil is hot, add the onion and cook for 2 to 3 minutes.
• Add the sausage to the onion and cook until no longer pink, breaking the sausage into pieces with a spoon. When the sausage is cooked through, reduce the heat to medium and add the mushrooms and rice.
• Cook until the rice starts to get translucent on the edges, 3 to 5 minutes, stirring occasionally.
• When the rice is translucent on the edges, add a ladle full of hot stock (avoid adding the herbs that are swimming in the stock) to the rice (about 3/4 cup), and stir gently but constantly until all of the liquid is absorbed.
• Add another ladle full when liquid is absorbed and keep stirring. Keep repeating this process until you have about 1 1/2 cups of stock left (it took me around 18 minutes to get to this point).
• Add the apple juice and asparagus to the rice pot, and then continue adding stock and stirring until the rice is cooked through but not mushy.
• It took me just under 30 minutes of stirring and adding stock to cook my rice, and I had just over a 1/2 cup of stock left over.
• When the rice is cooked, remove it from the heat and stir in the shredded Parmesan.
• Serve right away with additional Parmesan on top.

Notes

• The stirring process takes some time, and you can’t really walk away from the dish at this point. Plan accordingly. The amount of liquid you will use and the cook time will vary depending on the weather and your rice, just test the done-ness of the rice along the way by tasting a small bit on a spoon. It should be like al dente pasta when it’s done, not mushy but not hard either.

Nutrition

Serving: 1 of 6 servings, Calories: 663kcal, Carbohydrates: 69g, Protein: 28g, Fat: 30g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 67mg, Sodium: 1033mg, Potassium: 844mg, Fiber: 4g, Sugar: 9g, Vitamin A: 457IU, Vitamin C: 7mg, Calcium: 132mg, Iron: 5mg

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Other Rice Recipes You Might Enjoy

• Easy Spanish Rice
• Instant Pot Cilantro Lime Rice
• One-Pot Sausage Rice and Peas
• Stove Top Chicken and Rice
• Slow Cooker Cajun Beans and Rice

This post was originally published in 2012, and has been updated and rephotographed in January 2020.

Homemade mushroom, asparagus, sausage risotto is a hearty, creamy, and savory dish that’s easier than you’d expect to make any night of the week!