2 cups portobello or shiitake mushrooms, thinly sliced
1 package (12 ounces) BUTTERBALL® All-Natural Turkey Sausage, cut into ½-inch slices and then quartered
2 medium shallots, chopped
2 cloves garlic, minced
2 tabelspoons fresh thyme
1 cup uncooked Arborio rice
½ cup dry white wine
4 cups chicken broth, divided
¾ cup diced tomatoes
½ cup grated Parmesan cheese
Salt and black pepper
Directions
Heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; cook and stir 6 to 8 minutes or until mushrooms have released their liquid. Remove mushrooms and liquid to large bowl.
Add turkey sausage to same skillet; cook and stir 8 minutes or until lightly browned. Remove and set aside.
Heat remaining 1 tablespoon oil over medium-high heat in same skillet. Add shallots, garlic and thyme; cook 1 minute. Add rice; cook and stir 2 minutes or until edges become translucent.
Add wine and 2 cups broth; cook and stir until liquids are absorbed. Add remaining 2 cups broth, ½ cup at a time. Cook and stir 15 to 20 minutes until all liquid is absorbed and rice is tender.
Remove from heat. Stir in mushrooms with their liquid, sausage, tomatoes, cheese, salt and pepper.
Ingredients
3 tablespoons olive oil, divided
2 cups portobello or shiitake mushrooms, thinly sliced
1 package (12 ounces) BUTTERBALL® All-Natural Turkey Sausage, cut into ½-inch slices and then quartered
