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!

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.

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Other Rice Recipes You Might Enjoy

• Easy Spanish Rice
• Simple Santa Fe Rice with Cilantro and Garlic
• 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!