Sausage Asparagus and Mushroom Risotto

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!

closeup image of Sausage Asparagus and Mushroom Risotto in pan

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.

Sausage Asparagus and Mushroom Risotto in pan

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.

Sausage Asparagus and Mushroom Risotto in white bowls

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.

sausage asparagus mushroom risotto recipe how to collage image

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Sausage Asparagus and Mushroom Risotto


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: Serves 6 1x

Description

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.


Scale

Ingredients

  • 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

  1. In a medium saucepan, bring the chicken stock and fresh herbs to a low simmer.
  2. 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.
  3. 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.
  4. Cook until the rice starts to get translucent on the edges, 3 to 5 minutes, stirring occasionally.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. When the rice is cooked, remove it from the heat and stir in the shredded Parmesan.
  10. 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.
  • Category: dinner
  • Method: stove top
  • Cuisine: American
Nutrition Information: YIELD: 6
Amount Per Serving: Calories: 487.9 Fat: 30.1g Cholesterol: 64.9mg Sodium: 1,348.6mg Carbohydrates: 34.2g Sugars: 8.6g Protein: 21.4g Vitamin A: 38.7µg Vitamin C: 6.3mg

Keywords: risotto, asparagus, rice, sausage, risotto recipe, easy asparagus risotto recipe

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sausage risotto with asparagus and Parmesan in white bowl sausage risotto with asparagus in aluminum pan

 

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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!

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Britnee
Britnee

Where does the apple juice go in this dish? Did I miss it?

Tracey
Tracey

Hi Melissa! There is 1/2 cup apple juice listed in the ingredients. Is that an error?

Kate
Kate

Melissa- hey I’m Nanette’s sister and I also was in Thomas’ grade in school. I’m so excited for you and your new toy! I laughed when I read this because I too love cooking and hadn’t ever made risotto until watching Hell’s Kitchen. It’s now one of my fav indulgences. Thanks for reminding me I think I’ll make some tonight with the trout my daughter packed home from going fishing in Valley with her cousins. -Kate

Kate
Kate

Melissa- hey I’m Nanette’s sister and I also was in Thomas’ grade in school. I’m so excited for you and your new toy! I laughed when I read this because I too love cooking and hadn’t ever made risotto until watching Hell’s Kitchen. It’s now one of my fav indulgences. Thanks for reminding me I think I’ll make some tonight with the trout my daughter packed home from going fishing in Valley with her cousins. -Kate

Melissa

I just FBed you 🙂 and tell that little woman to pack from trout home to me. Sounds delish.

Western Warmth
Western Warmth

Interesting…I’ve never tried it. Now I’m curious 🙂

Melissa

I think you’d like it… it is really good. And all the stirring would be a great thing go have a kid or two help with!

Steph @ Crafting in the Rain
Steph @ Crafting in the Rain

Hi Melissa–I’m finally getting around to meet the other HBL contributors–I’m always curious about risotto when I watch Hells Kitchen too 🙂 Maybe you’ve given me courage to try it!

Melissa

Steph- So glad you came by. I’ve yet to make it around, so good job making that happen. I’m gearing up to go to Girl’s Camp in 2 weeks so I plan on checking everyone out then, and your blog will be my first stop. And oh that Hell’s Kitchen, so funny! And I love your picture, you have the prettiest smile. You actually look like a beautiful girl I went to high school with 🙂

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.