CREAMY SAUSAGE RISOTTO

Creamy Sausage Risotto image

I have fond memories of standing at the stove cooking this hearty Italian rice dish with my Nona. I've altered the recipe a bit to save on time, but it still delivers just as much home-cooked love.-Amanda Cable, Boxford, Massachusetts

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

3 cans (14-1/2 ounces each) chicken broth
1 pound bulk Italian sausage
1/2 pound medium fresh mushrooms, quartered
1 medium onion, finely chopped
1 garlic clove, minced
Dash saffron threads
1 tablespoon butter
1 tablespoon canola oil
2 cups uncooked arborio rice
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream

Steps:

In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm. , In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately.

Nutrition Facts : Calories 266 calories, Fat 12g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 685mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.