Baked Sausage and Mushroom Risotto
Baked Sausage and Mushroom Risotto is This recipe is typical of Mediterranean cuisine. Head to the store and pick up turkey sausage, button mushrooms, wine, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.
Instructions
Preheat oven to 325F. In a Dutch oven or other large, ovenproof pot with a lid, cook sausage over medium heat, stirring to break it up, until crumbly and browned, 6 to 8 minutes. Spoon sausage into a bowl lined with paper towels and pour fat out of pot.
Return pot to heat and add oil.
Add onion and mushrooms, season with salt and pepper and cook, stirring, until onion is soft and mushroom juices have evaporated, 8 to 10 minutes.
Pour in wine and cook until reduced by half, stirring to release any browned bits on bottom of pan, about 2 minutes. Stir in rice and cook for 3 minutes.
Pour in 3 cups of broth and stir to combine.
Bake for 20 minutes. Stir in Parmesan, reserved sausage meat and remaining 1 1/2 cups broth. Cover, return to oven and bake until rice is tender but not mushy, 30 to 35 minutes more.
Sprinkle with parsley and serve.