Italian Sausage and Mushroom Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy risotto with savory Italian sausage and earthy mushrooms, finished with Parmesan and fresh herbs. This italian-inspired rice & grains ready in about 40 minutes pairs Italian sausage (casings removed), olive oil, small, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 8 oz Italian sausage (casings removed) and cook, breaking up with a spoon, for 5-6 minutes until browned and cooked through. Remove sausage and set aside.
  2. Step 2: In the same pan, add 1 small finely chopped yellow onion and 1 cup sliced cremini mushrooms. Sauté for 4-5 minutes until onions are translucent and mushrooms are browned.
  3. Step 3: Stir in 1 cup Arborio rice and cook for 2 minutes, stirring constantly, until rice is lightly toasted.
  4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
  5. Step 5: Gradually add 4 cups warmed chicken broth, about 1/2 cup at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue for 18-20 minutes until rice is creamy and al dente.
  6. Step 6: Stir the reserved sausage back into the risotto along with 2 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Mix well.
  7. Step 7: Remove from heat and sprinkle with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Italian Sausage and Mushroom Risotto take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Sausage and Mushroom Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Italian Sausage and Mushroom Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Sausage and Mushroom Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Italian Sausage and Mushroom Risotto?

Italian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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