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Spicy Sausage Risotto

50 Min

You don't have to be Italian to love this sausage-laced risotto winner!!

What You'll Need

  • 1 tablespoon olive oil
  • 1 pound bulk hot Italian sausage
  • 1 small onion, finely diced
  • 1/2 pound fresh mushrooms, quartered
  • 1 (14½-ounce) can Italian-style stewed tomatoes, undrained
  • 1/2 teaspoon garlic powder
  • 2 cups long- or whole-grain rice
  • 3 cups water
  • 1 (14-ounce) can ready-to-use beef broth
  • 1 cup grated Parmesan cheese

What to Do

  1. In a large soup pot, heat the oil over medium heat. Add the sausage and onion and cook for 5 to 6 minutes, until no pink remains in the sausage, crumbling the sausage as it cooks.

  2. Add the mushrooms, tomatoes, and garlic powder and cook for 5 to 6 minutes, or until the mushrooms are tender.

  3. Add the rice, water, and broth. Cook, uncovered, for 25 to 30 minutes, or until the liquid is absorbed and the rice is tender.

  4. Stir in the Parmesan cheese until well blended. Serve immediately.


This is enough for 6 to 8 side dishes, but remember that it serves fewer as a main course.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 473
  • Calories from Fat 130
  • Total Fat 14g 22 %
  • Saturated Fat 5.9g 30 %
  • Trans Fat 0.0g 0 %
  • Protein 26g 52 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 37mg 12 %
  • Sodium 1,085mg 45 %
  • Total Carbohydrates 59g 20 %
  • Dietary Fiber 2.4g 10 %
  • Sugars 3.9g 0 %

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