Sausage Risotto

Sausage Risotto

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  • Prep Time


  • Total Time


  • Servings



  • 12 oz package of fully cooked chicken sausage, sliced into ¼" slices... I used spinach feta.

  • 3

    Tbs. butter

  • 1

    yellow or sweet onion chopped

  • 1

    lb. fresh sliced mushrooms

  • 3

    cloves minced or pressed garlic

  • salt and pepper to taste

  • ½

    c. dry white wine (chardonnay)

  • 2

    . c. Arborio rice

  • 4

    c. chicken broth

  • ¼

    c. Parmesan


Hit the saute button on the IP. When it says hot, put the vegetable oil in and wait a minute until the oil heats up. Add the sausage and cook until browned. Remove with a slotted spoon. Select cancel. Hit saute again and reduce the heat to low. Melt the butter in the IP and saute the mushrooms and onions until soft. Add the garlic and saute for a minute. Because the veggies have a lot of water volume, now is a good time to scrape the bottom of the pan of the brown stuff that stuck to the pan when cooking the sausage. Next, add the wine...continue to stir and scrape until you can't smell a strong wine smell anymore...a few minutes. Stir in the rice, chicken broth and sausage. Cook on HP for 6 minutes. QR immediately after the time is up. Stir in Parmesan.


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