Asparagus and Sausage Risotto

Talk about a recipe overflowing with flavor! Asparagus and Sausage Risotto may seem like a potion more than a meal, but it couldn't be easier to make. Its ease is matched only by its flavor, and considering its ingredients it's going to have flavor in spades.


  • Prep Time

    20 Minutes

  • Cook Time

    35 Minutes

  • Makes

    4 (about 1 1/4 cups each)


4 Cups

reduced sodium chicken broth

1 Tbsp.

olive oil


onion, chopped

½ Cup

sliced fresh mushrooms

2 Tbsps.

butter or margarine

1 Cup

Arborio rice

½ Cup

dry white wine

2 Cups

sliced fresh asparagus (1- inch pieces), cooked crisp-tender

½ Cup

(2 ounces) shredded Parmesan cheese, divided

¼ Cup

chopped parsley

Salt and ground black pepper to taste



Cut sausage into ½” cubes; set aside. Bring broth to a boil in a 2-quart saucepan. Reduce heat to low to keep broth hot.


Heat oil in a 4-quart pan over medium-high heat until hot. Add sausage, onion and mushrooms. Cook, stirring frequently, 3-4 minutes or until sausage is lightly browned.


Add butter and rice. Cook, stirring constantly 2 minutes. Stir in wine; cook until liquid has almost completely absorbed.


Stir in ½ cup of heated chicken broth. Cook, stirring constantly until liquid is absorbed. Add remaining broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).


Remove from heat; stir in asparagus, 1/3 cup of Parmesan and parsley. Add salt and pepper to taste. Sprinkle top with remaining Parmesan cheese.

Cook's Tip: Cook asparagus in chicken broth after it comes to a boil in step 1. Cook 2-4 minutes or until just crisp-tender. Remove asparagus from broth using a slotted spoon and continue recipe as directed.