How To Make Asparagus and Sausage Risotto


1 (16 ounce) package Hillshire Farm(r) Smoked Sausage
4 cups reduced sodium chicken broth
1 tablespoon olive oil
1 onion, chopped
1/2 cup sliced fresh mushrooms
2 tablespoons butter or margarine
1 cup Arborio rice
1/2 cup dry white wine
2 cups sliced fresh asparagus (1-inch pieces), cooked crisp-tender
1/2 cup shredded Parmesan cheese, divided
1/4 cup chopped parsley
Salt and ground black pepper to taste


Cut sausage into 1/2 cubes; set aside. Bring broth to a boil in a 2-quart saucepan. Reduce heat to low to keep broth hot.

Heat oil in a 4-quart pan over medium-high heat until hot. Add sausage, onion and mushrooms. Cook, stirring frequently, 3-4 minutes or until sausage is lightly browned.

Add butter and rice. Cook, stirring constantly 2 minutes. Stir in wine; cook until liquid has almost completely absorbed.

Stir in 1/2 cup of heated chicken broth. Cook, stirring constantly until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).

Remove from heat; stir in asparagus, 1/3 cup of Parmesan and parsley. Add salt and pepper to taste. Sprinkle top with remaining Parmesan cheese.