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Risotto with Sausage & Veggies

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Risotto with Sausage & Veggies

4.80 from 12 votes
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Course: Main Course
Cuisine: Italian
Keyword: gluten-free, Mushrooms, risotto, sausage, Veggies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 488kcal


Serve With

  • 2 medium pear


  • Remove casing from sausage if there is any. Chop onion and mushrooms; mince garlic.
  • 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.
  • Add mushrooms and rice to skillet. Stir to combine and cook 2-3 minutes, allowing rice to lightly brown.
  • 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 heat through.
  • Top with grated Parmesan, and serve with sliced pears on the side.
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Calories: 488kcal | Carbohydrates: 60g | Protein: 26g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 773mg | Fiber: 5g | Sugar: 10g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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