Add to Recipe Box
Go to Collections
Sausage and Quinoa Risotto
This Sausage and Quinoa Risotto is OH SO GOOD!! And easy too. One-pot meal.
- 6 Italian sausage links
- 1/4 cup diced green or red bell pepper or a combo of the 2
- 2 tbsp chopped onion
- 1/2 cup sliced mushrooms
- 1 pkg G. Washingtons Brown Seasoning mix or 1 beef or chicken stock cube
- 1 cup quinoa
- 2 cups water
- 1 tbsp olive oil
Set rice cooker (or pressure cooker) to HIGH. Add oil and heat. Add the peppers, onions and mushrooms. Saute until onion is translucent.
Add water, quinoa, seasoning mix (or stock cube) and sausages. Stir.
Leave rice cooker on HIGH. If using pressure cooker, seal and set on HIGH or MEAT for 15 minutes.
When rice cooker switches to OFF/WARM dish is done. With pressure cooker, let pressure drop naturally for 5 minutes, then release pressure.
Serves 2 (larger servings) or 3 smaller servings.
Serving: 1serving | Calories: 1547kcal | Carbohydrates: 59g | Protein: 61g | Fat: 118g | Saturated Fat: 39g | Cholesterol: 255mg | Sodium: 2594mg | Potassium: 1405mg | Fiber: 6g | Sugar: 1g | Vitamin C: 8mg | Calcium: 108mg | Iron: 8mg