Mushroom Fennel And Sausage Risotto Recipe

Recipe By Slurrp

This Mushroom Fennel and Sausage Risotto is a hearty and flavorful dish that combines the earthy flavors of mushrooms, the subtle sweetness of fennel, and the savory goodness of sausage. The creamy risotto is cooked to perfection, with each grain of rice infused with the rich flavors of the ingredients. It's a comforting and satisfying meal that is perfect for a cozy dinner or a special occasion.

4.4
11 Rating -
Rate
Non Vegdiet
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
Mushroom Fennel And Sausage Risotto
plan
Bookmark

ingredients serve

Ingredients for Mushroom Fennel And Sausage Risotto Recipe

  • 1/4 tablespoon Olive Oil
  • 0.13 pound Italian Sausage, Casings Removed
  • 1/4 Small Onion, Diced
  • 1/4 Fennel Bulb, Thinly Sliced
  • 1/2 cloves Cloves Garlic, Minced
  • 2 ounce Mushrooms, Sliced
  • 1/4 cup Arborio Rice
  • 0.13 cup White Wine
  • 1 cup Chicken Broth
  • 0.13 cup Grated Parmesan Cheese
  • As required Salt And Pepper To Taste
  • as per your need Fresh Parsley For Garnish

Directions: Mushroom Fennel And Sausage Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up into small pieces.
  • STEP 2.Add the onion, fennel, and garlic to the pan and cook until softened.
  • STEP 3.Add the mushrooms and cook until they release their moisture and start to brown.
  • STEP 4.Add the Arborio rice to the pan and stir to coat it with the oil and vegetables.
  • STEP 5.Add the white wine and cook until it is absorbed by the rice.
  • STEP 6.Begin adding the chicken broth, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
  • STEP 7.Continue adding the broth and stirring until the rice is cooked al dente and creamy.
  • STEP 8.Stir in the Parmesan cheese and season with salt and pepper to taste.
  • STEP 9.Serve the risotto hot, garnished with fresh parsley.

Cooking Tips

  • Use a good quality chicken broth for the best flavor.
  • Make sure to stir the risotto constantly to prevent it from sticking to the pan.
  • You can add a splash of cream at the end for an extra creamy texture.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over medium heat, stirring occasionally.
  • Serve the risotto as a main dish or as a side dish with grilled chicken or roasted vegetables.
Nutrition
value
514
calories per serving
7 g Fat24 g Protein85 g Carbs25 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    24g
  • Carbs
    85g
  • Fiber
    25g

MacroNutrients

  • Carbs
    85g
  • Protein
    24g
  • Fiber
    25g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    213mg
  • Iron
    11mg
  • Vitamin A
    267mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    2mcg
  • Magnesium
    157mg
  • Manganese
    1mg
  • Phosphorus
    642mg
  • Selenium
    10mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp