Thissausage asparagus and mushroom risottois exceptionally creamy, full of rich flavors (and packed with veggies!), and super easy to make. It’s a two-pot wonder of a meal.

closeup image of Sausage Asparagus and Mushroom Risotto in pan.

Risotto isso delicious and fancy.If you’ve never made it, I think you should try it. Truly, it’s not difficult;it just takes a bit of hands-on time to mix the ingredients togetherand stir the rice as it cooks. To make it, the rice is sauteed with olive oil, onion, and sausage, and then stock is added a bit at a time. As you add more and more stock, you continuously stir the rice mixture until the liquid absorbs.

The starch in the rice comes out of the grain and combines with the stock to makea thick and creamysauce that is seriously divine (this creamy sauce process is what makes risotto, risotto!).You can add lots of varieties and things, so if you’re not into the sausage, asparagus, and mushroom variety, just mix in any meat or veggies you’d prefer instead!

Sausage Asparagus and Mushroom Risotto in pan.

Why You’ll Love This Recipe

Homemade mushroom, asparagus, and sausage risotto is ahearty, creamy, and savory dishthat’s easier than you’d expect to make any night of the week!
Risotto gets a bad rap because some think it’s difficult to make, butthis recipe is totally doable for any kitchen skill level,and you’ll want to make it every week!
Risotto isa creamy, sometimes cheesy-tasting, rice dishthat tastes almost like a mild rice version of mac and cheese. This recipe hasadded flavor and texturefrom the sausage, asparagus, and mushroom.

Recipe Ingredients

Chicken stock– Try your hand at this easyChicken Stock
Fresh herbs –basil, oregano, or thyme
Olive oil
Onion –medium-sized
Sausage –I like Jimmy Deal
Mushrooms –white button
Risotto rice –medium-grain
Apple juice
Asparagus
Parmesan cheese

See the recipe card below for full information on ingredients and quantities.

Risotto with sausage and mushroom in white bowls.

How to Make Sausage Asparagus and Mushroom Risotto

Simmer the chicken stock and fresh herbs.
In a separate pot, add the olive oil, then add the onion and sausage.
Add the mushrooms and rice, and then add stock.
Add the apple juice and asparagus to the rice pot, and continue adding stock
Stir in the shredded parmesan.
Serve right away with additional parmesan on top.

sausage asparagus mushroom risotto recipe how to collage image.

Recipe FAQs

What exactly is risotto?

Risotto is an Italian dish made of a starchy, short-grained rice variety called arborio rice. Some people also use carnaroli rice; either will work well! Making it involves adding small portions of stock and stirring constantly, which brings out the starch and creates the creamy sauce it’s known for.

What is the difference between risotto and rice?

Risotto is a type of rice made using a specific method to bring out the starches in the grain to create a creamy sauce. You can’t use any kind of rice to make risotto—arborio or carnaroli are high-starch rice varieties used in risotto. The main difference between rice and risotto is how they’re prepared. Risotto is constantly stirred as you add more liquid to the dish to cook it, while rice is generally steamed in a pot of liquid and not touched until it’s done cooking.

Can you overcook risotto?

Yes, this can happen, so I recommend tasting it a few times as you go! It just becomes too soft and mushy when overcooked. It’ll be sticky, but you’ll be able to feel the individual pieces of rice while chewing.

Risotto in a white bowl with asparagus and parmesan on top.

Expert Tips

Tasting it is theeasiest way to tell when risotto is done cooking.You want the grains to have some bite and mild softness but not mushy or rock hard. Think of it like an al dente pasta texture.
Reheat any leftover risotto on the stove over medium heat in a saucepan by adding a splash of water or stockto the rice dish and stirring constantly for 3 to 4 minutes until heated.
The amount of liquid you use and thecooking time will varydepending on the weather and your rice.