Grammy's Kitchen · Risotto · Sausage, Pepper and Mushroom Risotto
One of 89 risotto recipes we measured
11 cooks on www.browneyedbaker.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 496% | 453% |
| fat | 10% | 15% |
| protein add | 100% | 22% |
| vegetables and beans | 84% | 38% |
| aromatics | 27% | 6% |
| salt | 1% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1200 g | 5 cups chicken broth |
| 28 g | 2 tablespoons salted butter |
| 227 g | 8 ounces Italian sausage (casings removed) |
| 75 g | 1/2 medium yellow onion (finely chopped) |
| 120 g | 1 red bell pepper (seeded and finely chopped) |
| 113 g | 4 ounces white button mushrooms (coarsely chopped) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 278 g | 1 1/2 cups Arborio rice |
| 177 g | 3/4 cup dry white wine |
| 50 g | 1/2 cup grated Parmesan cheese |
| 6 g | 1 tablespoon chopped Italian parsley |
Method: 5 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Turned out incredible! I added a little garlic and onion powder since I’ve never met an Italian dish that didn’t love those spices, but I’m not sure I needed to. Risotto can be bland but this was so rich and flavorful. A wonderfully elegant comfort food! ” — a cook, 5.0★
“This was fantastic! Small tweaks. 8oz meat was to little, so I used 1lb. I used spicy Italian sausage. Instead of wine, just more broth with a splash of champagne vinegar in it.” — a cook, 5.0★