Source  Brown Eyed Baker

Recipe Added:  8/19/2013

In a medium saucepan bring chicken broth to a simmer. Cover and keep warm over low heat. In a large saucepan, melt butter over medium heat. Add sausage and saute, crumbling until golden brown, 5 minutes. Add onion, pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes. Season with salt and pepper. Add rice and stir to coat. Add ¾ cup chicken broth and simmer, about 1 minute.

Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm and mixture is creamy, about 25-30 minutes. Remove from the heat and stir in Parmesan. Transfer to a serving bowl. Sprinkle with parsley and additional Parmesan. Serve immediately.

1. http://www.browneyedbaker.com/2009/09/27/italian-sausage-red-pepper-and-mushroom-risotto/