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Risotto with Sausage & Veggies

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Risotto with Sausage & Veggies

4.8 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


  • 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 cup peas and carrots, frozen
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 ounce Parmesan cheese, grated

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

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