Skip to main content New this month
Get the Allrecipes magazine

Asparagus and Sausage Risotto

Rated as 4.33 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 773 cals
Original recipe yields 4 servings (4 servings (about 1 1/4 cups each))

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Cut sausage into 1/2" 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 1/2 cup of heated chicken broth. Cook, stirring constantly until liquid is absorbed. Add remaining broth, 1/2 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.

Footnotes

  • Substitutes: Beef Smoked Sausage, Lite Smoked Sausage, Turkey Smoked Sausage
  • 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.

Nutrition Facts


Per Serving: 773 calories; 44.9 g fat; 57.2 g carbohydrates; 27.1 g protein; 97 mg cholesterol; 1400 mg sodium. Full nutrition

Reviews

Read all reviews 3
Most helpful
Most positive
Least positive
Newest

This was a terrific risotto recipe. The directions are very precise and makes a perfect al-dente risotto. The only thing I didn't add was the sausage since I used it as a side dish. I have ha...

Used regular sweet Italian sausage, doubled the recipe as a main course for a family of four. The only thing I held back a little on was the cheese otherwise followed the recipe -- everyone love...

It's good, and easy to make (stirring time aside), but it could be better... there was too much sausage, which makes it salty even with the low-sodium broth, and the mushrooms just got totally l...