Talk about a recipe overflowing with flavor! Asparagus and Sausage Risotto may seem like a potion more than a meal, but it couldn’t be easier to make. Its ease is matched only by its flavor, and considering its ingredients it’s going to have flavor in spades.
This was a terrific risotto recipe. The directions are very precise and makes a perfect al-dente risotto. The only thing I didn’t add was the sausage since I used it as a side dish. I have had a hard time making good risotto in the past but finally feel I perfected it with this recipe! Give it a try–it is worth all the stirring and time!!!
Used regular sweet Italian sausage, doubled the recipe as a main course for a family of four. The only thing I held back a little on was the cheese otherwise followed the recipe — everyone loved it.
It’s good, and easy to make (stirring time aside), but it could be better… there was too much sausage, which makes it salty even with the low-sodium broth, and the mushrooms just got totally lost. My suggestions: double the mushrooms, cook them separate and add them at the end with the asparagus; decrease the sausage by a quarter; and swap out one cup of broth for water to decrease the salt.
- 1 (16 ounces) package Hillshire Farm(R) Smoked Sausage
- 4 cups reduced sodium chicken broth
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