- 1 (19 ounce) package Johnsonville® Italian Mild Sausage Links, casings removed
- 5 1/4 cups chicken stock
- 1 sprig fresh basil (optional)
- 1 sprig fresh oregano
- 1 sprig fresh thyme
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 2 cups sliced fresh mushrooms
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 8 ounces fresh asparagus, trimmed and cut into 1 inch pieces
- 1/2 cup fresh or frozen peas, thawed
- salt and pepper to taste
- 1/3 cup shredded Parmesan cheese
- Shaved or shredded Parmesan for garnish (optional)
- In a Dutch oven or large saucepan, cook sausage over medium-high heat until no longer pink and lightly browned. Add oil, onion and mushrooms, continue to cook 2-3 minutes or until tender. Reduce heat to medium-low.
- Meanwhile, in a separate saucepan, simmer stock and fresh herbs until ready to use.
- To meat mixture, add rice, continue to stir until rice is hot and coated with oil. Add wine and continue to stir until the liquid is absorbed.
- Remove herbs from stick. Using a ladle, add about 1/2 cup of hot stock at a time to rice, stirring constantly after each addition until liquid is absorbed. When you have about 1 1/2 cups of stock remaining, add peas, salt and pepper, stir gently.
- The risotto is done when all the stock has been absorbed, the rice is creamy in appearance and firm yet tender to the bite, (about 20-25 minutes total). Remove from heat; stir in Parmesan cheese.
- Spoon into bowls and serve with additional Parmesan cheese, if desired.