Italian Sausage, Red Pepper and Mushroom Risotto {Stove top or Instant Pot!}

~~ see notes at the end of the recipe for Instant Pot instructions! ~~

I hope one of your New Year's resolutions was to eat good food. If it was (and if it wasn't, make it now!) you should make this risotto immediately. Swimming with flavor, and beautiful in color contrast, this lovely dinner is sure to impress. My four year-old niece said, "Sara, this is REALLY GOOD rice!"

If you've never made risotto before, it's not difficult; it just takes a little time. But it's time well spent. Let's get cooking!

Start by getting the broth ready. Bring it to a simmer



then cover it and reduce the heat to low in order to keep it warm until you need it.

Next, melt the butter in a large skillet over medium heat. Add the sausage and saute for about 2 minutes, then add the onion,



red pepper,



and mushrooms


and saute until sausage is cooked through and vegetables are tender, about 5-7 minutes. Be sure to scrape up the browned bits on the bottom of the pan! Season with salt and pepper to your taste.

Now add the rice



and stir it well to coat all the pieces. Pour in the wine



and simmer until the wine has almost completely evaporated, about 1 minute.

Now prepare to be mellow while you stir, stir, stir.

Add 1/2 cup (about a ladle full) of the simmering broth



and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total.

Remove from the heat and stir in 3/4 of the Parmesan.



Transfer the risotto to a serving bowl, then sprinkle with the parsley (I didn't have any so I used dried basil - still yummy!) and the remaining Parmesan. Enjoy!

One year ago: Fried Rice
Two years ago: Applesauce Spice Cake


Get more inspiration at These Chicks Cooked, What's Cooking Wednesday, Merry Munchies, Cast Party Wednesday, It's A Keeper, Full Plate Thursday, Pennywise Platter, Foodie Friday, Food on Friday, Friday Food, Fusion Fridays, Food on Fridays: sausage.



Italian Sausage, Red Pepper and Mushroom Risotto

5 cups chicken broth
2 Tbsp. butter
8 ounces ground Italian sausage
3/4 cup finely chopped onion
1 cup chopped red bell pepper
4 ounces white button mushrooms, coarsely chopped
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 cups Arborio rice
3/4 cup dry white wine
1/2 cup grated Parmesan cheese
1 Tbsp. chopped Italian parsley (or 1/2 tsp. dried basil)

In a medium saucepan bring the broth to a simmer. Cover the broth and keep warm over low heat.

In a large heavy saucepan, melt the butter over medium heat. Add the sausage and saute, crumbling, until golden brown, about 5 minutes. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper.

Add the rice and stir to coat. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute.

Add 1/2 cup (about a ladle full) of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 25 to 30 minutes total. Remove from the heat.

Stir in 3/4 of the Parmesan. Transfer the risotto to a serving bowl. Sprinkle with the parsley and the remaining Parmesan. Serve immediately. Makes 4-6 servings.

FOR THE INSTANT POT:

Set the pot to the saute setting. Melt the butter in the pot then add Italian Sausage and stir to break it up. Cook for about 5 minutes. Add the onion, pepper and mushrooms and continue to cook and stir until vegetables are tender, about 5 more minutes. Add the rice and stir well to coat. Add the wine and stir. Add 3 1/2 cups chicken broth (different from the stove top version!) and then secure the instant pot lid, making sure the top is turned away from venting. Set to pressure cook for 7 minutes. Use a quick release to release the pressure. Stir well, add the parmesan cheese and herbs, and salt and pepper to taste.

Recipe source: adapted from Giada DeLaurentiis