Mushroom and Sausage Risotto

Quick and easy side dish or bump it up with some eggs to make an ideal breakfast.  Easy ingredients and delicious flavor.


(2 servings)

2 servings of risotto (Cook basically like any other kind of rice)

1 carton of baby white mushrooms

2 Red Pepper Chicken Sausage (lots of other kinds to choose from)

1/8 cup white onion

1 tbs olive oil

Chicken Broth (depending on what the risotto box says for water)

salt, pepper, garlic salt

1. First get the risotto cooking.  I like to cook mine in chicken broth versus water to add more flavor.

2. While that is going chop up mushrooms, white onion and sausage.  The sausage is already precooked which is a huge time saver and makes things WAY easier.  Raw sausage with skin weirds me out.

3. Throw in the chopped veggies and sausage into the risotto after its fluffy and fully cooked.  Let simmer together with 1 tbs olive oil (I have my garlic infused kind) and stir fry together.  I topped mine with an egg and had it for breakfast but that’s just me!



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