Yield 4 Servings
Free of: gluten and top 8 allergens.
Risotto is the classic dish of Northern Italy, where it dominates pasta. With the simple addition of a salad, risotto makes an elegant meal that is easy to prepare.
6 ounces of your favorite sausage (see Recipe Notes)
8 ounces fresh white button or cremini mushrooms, cleaned and sliced (about 4 cups loosely packed)
3 tbsp oil, divided (1 tbsp + 2 tbsp)
1 quart vegetable broth (or chicken broth)
1 cup water
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1-1/2 cups Arborio rice (do not rinse)
1 tsp salt
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1/3 cup dark raisins
Chicken sausage, andouille sausage and sweet Italian sausage are great options.
Make Mine Veggie!
Our veggie version replaces the sausage with peas. Omit the first tbsp oil. After cleaning and slicing the mushrooms, proceed to step five and follow the remainder of the recipe through step nine. In step ten, replace the sausage with 1 cup frozen peas which have been thawed. You can also replace the sausage with a vegan sausage that meets your dietary restrictions.
Courses Mains
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/sausage-mushroom-raisin-risotto/