French Onion Risotto

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


  • 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


  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.