French Onion Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 4 cups (32 oz) canned French onion soup
  • 1 Tbsp extra-virgin olive oil
  • 20 oz sweet Italian turkey sausage, casings removed
  • 1 onion, finely chopped
  • 1 lb mushrooms, sliced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • ½ cup grated Parmigiano-Reggiano
  1. Pour soup into a sauce pan and heat over medium-low heat. Do not boil; keep at a gentle simmer, reducing heat as needed.
  2. Meanwhile, heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add sausage and onion; cook 5 minutes, breaking sausage apart into a crumble. Add mushrooms and continue cooking until sausage is no longer pink, stirring occasionally.
  3. Add rice and stir constantly, about 1 minute. Add wine and cook, stirring, until liquid is absorbed.
  4. Reduce heat to medium. Add 1 cup soup and stir often. Cook until liquid is fully absorbed. Continue stirring and add soup ½ cup at a time, waiting until it has been fully absorbed before adding more.
  5. Remove from heat when rice is fully cooked and risotto is creamy. Stir in Parmesan cheese and serve hot.
Recipe slightly adapted from Lemon Tree Dwelling
Nutrition Information
Serving size: approx 1½ cups prepared Calories: 355 Fat: 14.3 Carbohydrates: 30.8 Sugar: 3.2 Sodium: 912 Fiber: 3.3 Protein: 22.8 Cholesterol: 60
Recipe by Prevention RD at