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Sausage and Vegetable Risotto

Sausage and Vegetable Risotto Recipe

  • 5 1/4 cups chicken stock
  • 3 sprigs fresh herbs (basil, oregano, or thyme) (optional)
  • 4 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 1 (19.76 ounce) package Johnsonville® Italian Mild Sausage Links, casings removed
  • 2 cups white button mushrooms, wiped clean and sliced about 1/4 inch thick
  • 2 cups Arborio rice or medium-grain risotto rice
  • 1/2 cup dry white wine
  • 1/2 pound asparagus, stemmed and cut into 1 inch pieces
  • 1/2 cup peas (fresh shelled or frozen)
  • Salt and freshly ground pepper to taste
  • 1/3 cup shredded Parmesan cheese
  • Shaved or shredded Parmesan for garnish (optional)
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Nutritional information
Nutrition Facts
Serving Size 1/7 of a recipe
Amount Per Serving
Calories 640
Total Fat 33g
Saturated Fat 10.4g
Cholesterol 65mg
Sodium 1399mg
Total Carbohydrate 59.6g
Dietary Fiber 2.5g
Sugars 2.9g
Protein 21.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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