Red Wine Risotto | Delicious red wine risotto made with mushrooms, seasoned ground turkey, and red wine, a great one pot meal!
This Red Wine Risotto made with delicious sausage and mushrooms is a fan favorite in my house. As a matter of fact, when Gavin heard that I was going to make this for dinner the other night he started running around the house yelling, “Yes!! Purple Risotto! Purple Risotto!! I love Purple Risotto!!” And honestly, anytime that I can get my kid that excited about a dish that has mushrooms in it, I pretty much feel like a rock star mom.
Note to self: Rename all recipes with creative child friendly names. Stuffed Eggplant shall now be known as Purple Sausage Boats . . . . hmmm . . . maybe not.
This risotto is easy, delicious, and better yet, only has five ingredients! It’s not fancy, but it’s tasty and nutritious. But did we really need to move past MY KIDS WILL EAT IT??
I think not.
Quinn actually devoured two helpings of it, squealing in approval and kicking her legs the whole time. And because I’m me, I have the photo evidence to prove it.
How can you argue with that face?
Red Wine Risotto
- 32 ounces of chicken broth
- 20 ounce package of Sweet Italian Sausage I really like the Jennie-o Turkey Sausage, but you could use traditional Italian Sausage too
- 8 ounces baby bella mushroomss chopped small
- 1 cup arborio rice If you don't normally make risotto, you may want to buy just one cup from the bulk section of your grocery store rather than investing in a whole bag . . . . though if you are anything like me, you will become a risotto addict
- 1 cup red wine I use an inexpensive Pinot Noir
- Heat the chicken broth over low heat. You could either use chicken broth by the can or box, or buy a small jar of broth base and add it to four cups of boiling water, turning the heat to a low simmer once it is combined. I prefer to use the base because it is much less expensive and I find myself using chicken broth so often.
- Over medium high heat, remove the sausage from the casing and cook it in an oiled pan. (I like to just coat the inside of the pan in a spray of olive oil.) Season lightly with salt and pepper. Break it up as it cooks, stirring every few minutes until it is just cooked through, approximately 8 minutes.
- Add the chopped mushrooms and cook until they are softened, approximately 3 minutes.
- Turn the heat down to medium low. Add the arborio rice, and stir. The rice will quickly soak up the cooking liquid from the sausage and the mushrooms.
- Once there is minimal liquid left in the pan, add the wine, continuing to stir occasionally, approximately 6 minutes.
- After the wine is absorbed, add the warm chicken broth one cup at a time until it is absorbed and the risotto is tender, approximately 15 minutes. You may not use all the chicken broth