One-Pan Sausage and Mushroom Risotto

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Creamy risotto made with Italian sausage and earthy mushrooms, finished with fresh parsley for a comforting weeknight meal. This Italian one-pot recipe, ready in about 40 minutes, pairs Italian sausage, Mushrooms, and Arborio rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz Italian sausage, casings removed
• 1 cup Mushrooms, sliced
• 1 cup Arborio rice
• 3 cups Chicken broth, hot
• 1/2 cup White wine
• 1/2 cup Onion, finely diced
• 2 cloves Garlic, minced
• 2 tbsp Butter
• 1/4 cup Parmesan cheese, grated
• 2 tbsp Fresh parsley, chopped

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Instructions

1. Step 1: Heat a large skillet over medium heat. Cook sausage until browned, breaking into small pieces with a spoon, about 5 minutes. Remove sausage and set aside.
2. Step 2: In the same skillet, add butter and sauté onion and garlic until soft (3 minutes). Add mushrooms and cook until golden (5 minutes).
3. Step 3: Stir in Arborio rice and cook for 2 minutes until translucent. Add white wine and cook until evaporated (2 minutes).
4. Step 4: Add hot broth 1/2 cup at a time, stirring constantly until absorbed before adding more. After 20 minutes, rice should be creamy and tender. Stir in cooked sausage, Parmesan, and parsley. Cook for 2 more minutes until cheese melts and flavors meld.