Get a taste of the old country in this well seasoned and spiced recipe, featuring our Italian Sausage, mixed with mushrooms, parmesan, and topped with basil pesto.
10 mins
30 to 40 mins
Serves 6
1 lb. | Owens Italian Roll Sausage |
1 cup | whipping cream |
1/3 cup | Parmesan cheese |
1 cup | sliced mushrooms |
Prepared Basil Pesto to taste | |
1 tablespoon | olive oil |
2 tablespoons | onion, diced small |
1 | clove garlic, crushed |
1 cup | risotto (Arborio rice) |
1/3 cup | vermouth |
2 cups | chicken broth |
1 | Heat oven to 350 degrees. |
2 | In a skillet, add sausage and crumble over medium heat with a potato masher until fully cooked, about 5 minutes. |
3 | Add mushrooms and sauté until tender. |
4 | Set aside and start on risotto. |
5 | In a separate large saucepan, cook onion and garlic in olive oil until softened. |
6 | Add risotto and stir until rice has absorbed all the oil. |
7 | Add vermouth and cook for another minute or two. |
8 | Stir in chicken broth and whipping cream, mix well and bring to a boil over high heat. |
9 | Carefully transfer into a 9x13 pan and mix in the sausage mushroom mixture. |
10 | Cover with foil and place in the oven for 18-20 minutes. |
11 | Remove from oven and stir in Parmesan and pesto to taste. |
12 | Serve with a little more Parmesan and fresh cracked pepper. |
Calories | 570 |
Total Fat | 39 g |
Saturated Fat | 18 g |
Cholesterol | 90 mg |
Sodium | 810 mg |
Total Carbs | 34 g |
Dietary Fiber | 1 g |
Protein | 17 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.