Asparagus And Sausage Risotto

  • 20min
  • 35min
  • 12
  • 4
  • 1 package Smoked Sausage
  • 4 cups reduced sodium chicken broth
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • ½ cup sliced fresh mushrooms
  • 2 tablespoons 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
  1. 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.
  2. 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.
  3. Add butter and rice. Cook, stirring constantly 2 minutes. Stir in wine; cook until liquid has almost completely absorbed.
  4. 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).
  5. 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.