Italian sausage and mushroom risotto

Italian Sausage and Mushroom Risotto

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.

Prep Time:

10 min

Cook Time:

30 - 40 min



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  • 1 Pound Owens Italian Pork Sausage
  • 1 Cup mushrooms sliced
  • 2 Tablespoons onion diced small
  • 1 Clove garlic crushed
  • 1 Tablespoon olive oil
  • 1 Cup Arborio rice
  • 1/3 Cup vermouth
  • 2 Cups chicken broth
  • 1 Cup whipping cream
  • 1/3 Cup parmesan cheese
  • Basil pesto to taste to taste
  • Cracked pepper to serve


  1. Heat oven to 350 F.
  2. In a skillet, add sausage and crumble over medium heat until fully cooked, about 5 minutes.
  3. Add mushrooms and sauté until tender. Set aside.
  4. In a separate large saucepan, cook onion and garlic in olive oil until softened.
  5. Add Arborio rice and stir until rice has absorbed all the oil.
  6. Add vermouth and cook for another minute or two.
  7. Stir in chicken broth and whipping cream, mix well and bring to a boil over high heat.
  8. Carefully transfer into a 9x13 pan and mix in the sausage mushroom mixture.
  9. Cover with foil and place in the oven for 18-20 minutes.
  10. Remove from oven and stir in parmesan and pesto to taste.
  11. Serve with a little more Parmesan and fresh cracked pepper.
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