Sausage Asparagus and Mushroom Risotto

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

Risotto is so delicious and fancy. If you’ve never made it, I think you should try it. Truly, it’s not difficult; it just takes a bit of hands-on time to mix the ingredients together and stir the rice as it cooks. 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!). You can add lots of varieties and things, so if you’re not into the sausage, asparagus, and mushroom variety, just mix in any meat or veggies you’d prefer instead!

Why You’ll Love This Recipe

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

Recipe Ingredients

• Chicken stock – Try your hand at this easy Chicken Stock
• Fresh herbs – basil, oregano, or thyme
• Olive oil
• Onion – medium-sized
• Sausage – I like Jimmy Deal
• Mushrooms – white button
• Risotto rice – medium-grain
• Apple juice
• Asparagus
• Parmesan cheese

See the recipe card below for full information on ingredients and quantities.

How to Make Sausage Asparagus and Mushroom Risotto

1. Simmer the chicken stock and fresh herbs.
2. In a separate pot, add the olive oil, then add the onion and sausage.
3. Add the mushrooms and rice, and then add stock.
4. Add the apple juice and asparagus to the rice pot, and continue adding stock
5. Stir in the shredded parmesan.
6. Serve right away with additional parmesan on top.

Recipe FAQs

Expert Tips

• Tasting it is the easiest way to tell when risotto is done cooking. You want the grains to have some bite and mild softness but not mushy or rock hard. Think of it like an al dente pasta texture.
• 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.
• The amount of liquid you use and the cooking time will vary depending on the weather and your rice.

More Delicious Rice Recipes to Consider

Dinner Ideas

One-Pot Sausage, Rice, and Peas Dinner

Soups, Stews & Chowders

Chicken Wild Rice Soup

Rice Recipes

Mango Sticky Rice

From Scratch Recipes

Mushroom Risotto

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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: 55 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 walk away from the dish at this point. Plan accordingly. The amount of liquid you will use and the cooking time will vary depending on the weather and your rice. Just test the doneness of the rice along the way by tasting a small bit on a spoon. When it’s done, it should be like al dente pasta; it should not be mushy but not hard either.
• 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.
• 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.
• This recipe is wonderfully hearty and rich. I served it as a main dish because it’s filling and flavorful, but it would also be delicious as a side to Baked Salmon and a Fresh Corn Salad.

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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