Risotto with Sausage & Veggies

  • 12 ounce – turkey sausage
  • 1/2 medium – onion
  • 1/2 cup diced – mushrooms, portabella
  • 1 clove – garlic
  • 2 tablespoon – olive oil
  • 1 cup – arborio rice
  • 2 1/4 cup – chicken broth, low-sodium
  • 1/8 teaspoon – salt
  • 1/4 teaspoon – black pepper, ground
  • 1 cup – peas and carrots, frozen
  • 1/4 cup – Parmesan cheese, grated

Serve With:

  • 2 medium – pear
  1. Remove casing from sausage if there is any. Chop onion and mushrooms; mince garlic.
  2. Heat oil in a large skillet over medium heat.Add onion and garlic to hot oil and cook for 1 minute. Add sausage; cook 5-6 minutes or until no longer pink, breaking it into smaller pieces as it cooks.
  3. Add mushrooms and rice to skillet. Stir to combine and cook 2-3 minutes, allowing rice to lightly brown.
  4. Add broth and bring to a boil. Cover, reduce heat, and simmer for 15-20 minutes or until liquid has absorbed and rice is tender. Stir in peas and carrots; season with salt and pepper to taste. Allow peas and carrots to cook through.
  5. Top with grated Parmesan, and serve sliced pears on the side.


Prep time: 15 minutes
Cook time: 20 minutes
Yield: 4 servings

Recipe from Super Healthy Kids.


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