One-Pan Sausage and Mushroom Risotto

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy risotto made with Italian sausage and earthy mushrooms, finished with fresh parsley for a comforting weeknight meal. This Italian-inspired one-pot recipe, ready in about 40 minutes, pairs Italian sausage, Mushrooms, 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 "Plan a meal with the AI" 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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 580 cal/serving

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Ingredients

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

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Equipment for this recipe

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12 Inch Nonstick Frying Pan, Tri-Ply Clad Stainless Steel Skillet with Reinforced Coating, Detachable Handle with Silicone Sleeve, Dishwasher & Oven Safe, Induction Compatible, PFOA-Free
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Instructions

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.
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).
Step 3: Stir in Arborio rice and cook for 2 minutes until translucent. Add white wine and cook until evaporated (2 minutes).
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.