- 1 (16 ounce) package Hillshire Farm® Smoked Sausage
- 4 cups reduced sodium chicken broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 1/2 cup sliced fresh mushrooms
- 2 tablespoons butter or margarine
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 cups sliced fresh asparagus (1-inch pieces), cooked crisp-tender
- 1/2 cup shredded Parmesan cheese, divided
- 1/4 cup chopped parsley
- Salt and ground black pepper to taste
- Cut sausage into 1/2″ cubes; set aside. Bring broth to a boil in a 2-quart saucepan. Reduce heat to low to keep broth hot.
- Heat oil in a 4-quart pan over medium-high heat until hot. Add sausage, onion and mushrooms. Cook, stirring frequently, 3-4 minutes or until sausage is lightly browned.
- Add butter and rice. Cook, stirring constantly 2 minutes. Stir in wine; cook until liquid has almost completely absorbed.
- Stir in 1/2 cup of heated chicken broth. Cook, stirring constantly until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
- Remove from heat; stir in asparagus, 1/3 cup of Parmesan and parsley. Add salt and pepper to taste. Sprinkle top with remaining Parmesan cheese.