Italian Sausage and Mushroom Risotto

 "Ingredients:

- 1 lb Italian sausage

- 1 lb white mushrooms, sliced

- 1 medium onion, finely chopped

- 2 cloves garlic, minced

- 1 1/2 cups Arborio rice

- 1 cup dry white wine

- 5 cups chicken broth

- 1 cup grated Parmesan cheese

- 2 tablespoons unsalted butter

- Salt and black pepper to taste

- Freshly chopped parsley for garnish

Directions:

1. In a large skillet, cook the Italian sausage over medium heat until browned and no longer pink. Remove the sausage from the skillet and set aside.

2. In the same skillet, add the mushrooms and cook until they are tender and have released their liquid. Remove the mushrooms from the skillet and set aside.

3. In the same skillet, add the onion and garlic and cook until the onion is translucent.

4. Add the Arborio rice to the skillet and stir to coat the rice in the onion and garlic mixture. Cook for about 2 minutes.

5. Pour in the wine and stir until it is completely absorbed by the rice.

6. Begin adding the chicken broth, one cup at a time, stirring constantly and waiting until each cup is absorbed before adding the next.

7. Once all the broth has been added and absorbed, stir in the cooked sausage and mushrooms. Cook for a few more minutes until everything is heated through.

8. Remove from heat and stir in the Parmesan cheese and butter. Season with salt and black pepper to taste.

9. Serve the risotto warm, garnished with freshly chopped parsley.

Cooking Time: Approximately 1 hour

Nutrition Information: 

- Calories: 550

- Total Fat: 30g

- Saturated Fat: 12g

- Cholesterol: 80mg

- Sodium: 1400mg

- Total Carbohydrate: 45g

- Dietary Fiber: 2g

- Sugars: 2g

- Protein: 25g"