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Red Wine Risotto

Author: Lisa Longley


  • 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


  • eat 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