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Rossi Risotto

Prep Time

< 30 minutes

Total Time

< 30 minutes





Per Serving

Gluten Free


3 tablespoons olive oil, divided

2 cups portobello or shiitake mushrooms, thinly sliced

1 package (12 ounces) BUTTERBALL® All-Natural Turkey Sausage, cut into ½-inch slices and then quartered

2 medium shallots, chopped

2 cloves garlic, minced

2 tabelspoons fresh thyme

1 cup uncooked Arborio rice

½ cup dry white wine

4 cups chicken broth, divided

¾ cup diced tomatoes

½ cup grated Parmesan cheese

Salt and black pepper


  • 1.
    Heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; cook and stir 6 to 8 minutes or until mushrooms have released their liquid. Remove mushrooms and liquid to large bowl.
  • 2.
    Add turkey sausage to same skillet; cook and stir 8 minutes or until lightly browned. Remove and set aside.
  • 3.
    Heat remaining 1 tablespoon oil over medium-high heat in same skillet. Add shallots, garlic and thyme; cook 1 minute. Add rice; cook and stir 2 minutes or until edges become translucent.
  • 4.
    Add wine and 2 cups broth; cook and stir until liquids are absorbed. Add remaining 2 cups broth, ½ cup at a time. Cook and stir 15 to 20 minutes until all liquid is absorbed and rice is tender.
  • 5.
    Remove from heat. Stir in mushrooms with their liquid, sausage, tomatoes, cheese, salt and pepper.

Nutrition Facts

Per Serving

Total Fat17g
Trans Fat0g
Saturated Fat5g
Dietary Fiber3g