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Risotto with Sausage and Asparagus


Our family tends to lean towards rice as a starch with our dinners, over potatoes and pasta.  Sometimes though we like to make variations to the rice dishes we eat.  I found this risotto dish, that believe it or not, is super easy to make, as you cook it in your microwave.  So if making a risotto is intimidating to you, don’t let it be, and give this recipe a shot.

Note: Most risotto uses wine, but I don’t care for the taste, so I just added an extra 1/2 cup of chicken broth.  So adapt the recipe to suit your tastes…that’s what I do!

Serves 8 for about $1.15/serving


1 medium onion, finely chopped – ($0.33)

1/4 cup butter – ($0.25)

12 oz. Arborio rice – ($2.14)

6 1/2 cups chicken broth – ($2.04)

1/2 tsp. salt

3 fully cooked sausages cut into 1/4″ slices OR 1 lb. Italian sausage, browned and crumbled – ($2.28)

1 (10 oz.) bag frozen asparagus spears, thawed, drained and cut into 1″ pieces – ($2.19)

1/2 cup grated Parmesan cheese



If you are using Italian sausage, go ahead and brown it now.


Combine onion and butter in 4 quart microwave safe bowl.  Microwave uncovered on high for 5 minutes.


Stir in rice to coat. Microwave uncovered, on high power for 2 minutes.


Add broth and salt; stir to combine.  Cover with microwave safe plastic wrap, venting slightly at one corner.  Microwave on high power for 15 minutes; stir.  Microwave uncovered on high power for 10 minutes.

IMG_7770 IMG_7771

Add sausage and asparagus; stir to combine.  Microwave uncovered, on high power for another 2 minutes or until all liquid is absorbed and rice sausage and asparagus are heated through.  Stir in cheese.  Let stand, covered, 5 minutes.