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French Onion Risotto
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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!

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!

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 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!

French Onion Risotto

(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!!)

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!

4.5 from 2 votes
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French Onion Risotto

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Cathy Trochelman

Ingredients

  • 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

Instructions

  1. In a large stockpot or skillet, heat oil over med-high heat.
  2. Add sausage and onion; cook 5 minutes, breaking sausage apart.
  3. Add mushrooms and continue cooking until sausage is no longer pink.
  4. Add rice and stir constantly to toast, about 1 min.
  5. Add wine and cook, stirring, until liquid is absorbed.
  6. 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.
  7. Remove from heat when rice is fully cooked and risotto is creamy.
  8. Stir in Parmesan cheese.
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!
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Comments

  3. Elizabeth says

    What a clever idea to add in the pre-made soup to the risotto! I was actually really disappointed with the risotto when I first tried it at a (mediocre) Italian restaurant. Cooking it at home helped me realize how delicious it can be!

    Reply

  4. Lizbeth McGow says

    This looks delicious…Rissotto is one of those dishes that I’ve never tried fearing I’m going to mess it up…I might give this one a try! Thanks for posting. Hopped over from the Sew-licious Decor party!. Have a great week!

    Reply

  30. Sabrina says

    French onion soup is one of my favorite dishes! I can’t wait to see how well you’ve captured its essence in this risotto!

    Reply

  32. Christine says

    When you say 4 cups of French Onion Soup, do you mean reconstituted? For instance, I have cans of Campbell’s French Onion Soup. Do I just go ahead and add the soup as is, or should I mix it with water like it says on the can?

    Reply

    • Cathy Trochelman says

      I used soup in a carton, not the kind you add water to. So yes…add the water first! 🙂

      Reply

  33. Barb says

    I love your recipe and want to try it for the holidays.
    I would need to double or triple the recipe. Would you suggest making it in separate batches ahead of time and reheating or cooking it all at one time.

    Reply

  34. Jen says

    4 stars
    I always check the comments before making a recipe for tips and tricks and this one just had a ton of people saying it looked really good, but they hadn’t made it. I’ve made a bunch of different risottos and this one might have been my husband’s favorite. It was delicious, flavorful, creamy and the sausage and mushrooms really complimented each other texturally and I’m not even a huge mushroom person. I think I might be making this for my in-laws when they come to visit in a few weeks! So anyone who is curious about trying this recipe, it’s not only easy it’s as delicious as it looks/sounds.

    Reply

  35. JESS CHITWOOD says

    5 stars
    Delicious!! I love making my own french onion soup, and my own risotto, so I was excited to try this recipe. I was concerned at first with the recipe only calling for 1 cup of arborio rice, not 2 as my other recipe calls for, but this did not disappoint! I used 2 cans of condensed Campbell’s french onion soup (Covid times, weird things out of stock in grocery) instead of Pacific ( I also didn’t have any of my own to add) and at least 3 full glasses of white wine (I didn’t dilute the soup). I also used Jimmy Dean HOT sausage instead of turkey sausage. Soooo tasty!!! thank you so much, this will be a go-to recipe!

    Reply

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