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Sausage, Pepper and Mushroom Risotto

Michelle, Brown Eyed Baker
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

8 oz

Italian sausage

4 oz

Button mushrooms, white

1 tbsp

Italian parsley

1

Red bell pepper

1/2

Yellow onion, medium

5 cups

Chicken broth

1 1/2 cups

Arborio rice

1/4 tsp

Black pepper, freshly ground

1/2 tsp

Salt

2 tbsp

Butter, salted

1/2 cup

Parmesan cheese, grated

3/4 cup

White wine, dry