This French Onion Risotto is creamy, comforting, and bursting with French Onion flavor! Perfect for date night or anytime you want to impress….and ready in just 30 minutes!
I LOVE risotto. Like love love it. I got hooked on it a few years ago when my friend Lisa sent me a tomato-sausage risotto recipe from Martha Stewart. Since then I’ve made about 10 different recipes and have yet to meet one I didn’t thoroughly enjoy. Mushroom risotto, butternut squash risotto, roasted vegetable risotto with truffle oil, edamame risotto, red wine risotto….need I say more?! Rich, creamy, delicious…..and actually very easy to make!
I used to think making risotto was out of my league. Probably because the only place I had ever had it was at a fancy little steakhouse where they used a crumb scraper on our table after every (other) bite of bread! But then I tried making it, and I realized that if you’re willing to stand at the stove and stir, you’re good to go…the stirring is the hardest part!
(Of course….I never tell anyone that….) It’s kinda nice to have a go-to “fancy” dish – something to serve on a special occasion or anytime you want to impress someone! Shortly after I started blogging, I came up with my first “original” risotto recipe – Hallowine Risotto, made with a delicious spiced apple wine. Since then, I’ve had my eyes open for a new delicious combo….so when I saw this at the grocery store, I knew right away I’d found my inspiration! Add some mushrooms, sausage, and parmesan cheese….and you have yourself an amazing (fancy-ish) meal. Great for a date night, a girls’ night, or a family dinner! (My kiddos loved it!!)
French Onion Risotto
- 2 Tbsp olive oil
- 1 package approx 1 lb sweet Italian turkey sausage, casings removed
- 1 small onion finely chopped
- 8 oz. mushrooms sliced
- 1 cup Arborio rice
- 1/2 c. dry white wine
- 4 c. French Onion Soup I used a 32 oz. carton Pacific French Onion Soup *For a less intense french onion flavor, replace 1 cup of the soup with water.
- 1/2 cup grated Parmesan cheese plus more for serving
In a large stockpot or skillet, heat oil over med-high heat.
Add sausage and onion; cook 5 minutes, breaking sausage apart.
Add mushrooms and continue cooking until sausage is no longer pink.
Add rice and stir constantly to toast, about 1 min.
Add wine and cook, stirring, until liquid is absorbed.
Reduce heat to medium. Add 1 cup soup and stir continuously until liquid is fully absorbed. Continue stirring and add soup 1/2 cup at a time, waiting until it has been fully absorbed before adding more.
Remove from heat when rice is fully cooked and risotto is creamy.
Stir in Parmesan cheese.