creamy mushroom risotto in a white bowl

Creamy Mushroom Risotto with Spinach and Sausage

This creamy risotto recipe is the perfect comfort meal and easy to make at home. Serve this gluten free risotto up with a fresh green salad and dinner is complete!

Course Main Course
Cuisine Italian
Keyword easy risotto recipe, how to make risotto
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 449 kcal
Author Kris Bordessa


  • 3 T. extra virgin olive oil (or butter, divided)
  • 2 onions (medium, sliced)
  • 2-3 link sausages (or about 1 cup of ground sausage)
  • 1/2 cup mushrooms
  • 2 cups arborio rice
  • 1/2 cup white wine
  • 7 cups chicken broth
  • 3/4 cup heavy cream
  • 3/4 cup grated parmesan cheese
  • 2 handfuls fresh spinach


  1. Heat half the oil in a large frying pan. Add the sliced onions. Cook until they begin to brown. Remove sausage from casings, and add them to the pan along with mushrooms.
  2. While this cooks, pour remaining oil in a large pan with dry risotto. Cook and stir for five minutes or until slightly toasted and transparent. 

    dry risotto in a cast iron pan
  3. Stir wine into risotto.

    pouring white wine into risotto in cast iron pan
  4. As soon as the wine is absorbed, add about one cup of broth. As the broth is absorbed, continue to add more broth in increments of about 1/2-3/4 cup at a time, allowing each addition of broth to absorb before adding more. (No need to measure this!)
  5. Once all of the broth has been incorporated, stir in the heavy cream, parmesan, and spinach, along with the sausage and mushroom mixture. Top with grated parmesan and fresh spinach shreds if desired.

Recipe Notes

Risotto is typically made using heated broth. To do this, simply pour the required amount of broth into a pot and bring it to a simmer. Ladle hot broth out of this pot into the risotto mixture. This always feels like an extra step to me -- and an extra pot to wash -- and I've found that the recipe works just fine by skipping this step. Beginning with hot broth can reduce the cooking time of the rice, though. 

The heavy cream and parmesan give the risotto a creamy consistency, but if you're trying to avoid dairy, you can do without. If you love dairy and like an extra creamy risotto, you can double the amount of cream.