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Photo Credit: Elizabeth Newman

Sausage Wild Rice Stew

15 MINPrep Time
1.5 HRCook Time
4Servings
(4)
by Giadzy
Photo Credit: Elizabeth Newman
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A cold winter’s night calls for a stew exactly like this one: hearty, flavorful, and seriously cozy. This stew has all the rustic charm of the Italian countryside with sweet Italian sausage, earthy mushrooms, fragrant rosemary and savory Parmigiano Reggiano. Red wild rice has a perfectly “al dente” chew to it, which lends itself to this stew full of textural interest. A finishing touch of creamy mascarpone gives it a luxuriously creamy texture

Sausage Wild Rice Stew

star

Sausage Wild Rice Stew

Rated 5.0 stars by 1 users

Category

Soup

Servings

4

Prep Time

15 minutes

Cook Time

1 hour 5 minutes

Calories

525

Author:

Giadzy

Ingredients

Instructions

  1. Heat a large Dutch oven over medium high heat. Add 2 tablespoons olive oil to the hot pan and heat an additional 30 seconds. Add the sausage to the pan and cook, breaking it apart with the back of a wooden spoon until almost entirely cooked, 2 to 3 minutes. Push to sausage to one side of the pan and add the mushrooms to the open spot. Season the mushrooms with 1/2 teaspoons salt and cook for 5 minutes. Stir the mushrooms and cook an additional 3 to 4 minutes or until beginning to brown in spots. Stir the mushrooms into the sausage and add the onion, carrots, celery, garlic and another 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are beginning to soften, about 4 minutes. Add the chicken broth, water, rosemary, parmesan rind, 1/4 teaspoon salt and the rice. Stir to combine. Bring to a simmer and reduce the heat to maintain a gentle simmer. Cover the pot and simmer for 35 minutes. Uncover the pot and simmer until the rice is tender, an additional 30 minutes. If the stew gets too thick, stir in another 1/2 cup of water. Remove the stew from the heat and stir in the remaining 1/4 teaspoon salt and the mascarpone cheese. Serve drizzled with olive oil and with a showering of freshly grated parmesan cheese.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
525
Amount/Serving % Daily Value
Carbs
44 grams
Protein
30 grams
Fat
27 grams
Saturated Fat
11 grams
Cholestrol
59 milligrams
Sodium
1304 milligrams
Fiber
4 grams
Sugar
6 grams

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5 reviews & comments

  • Author's avatar image
    P - Feb 20
    ★★★★★
    ★★★★★

    I’m not sure what the person did wrong that commented this soup was tasteless, but I made it today and we thought it was delicious!!! I used the whole pound of sweet Italian sausage.
    I used all chicken broth. No water.
    I followed the recipe on everything else. I was a bit worried about the salt being too much but it wasn’t. I will definitely save this recipe and made it again. Thank you for the recipe.

  • Author's avatar image
    Marisa - Jan 31
    ★★★★★
    ★★★★★

    I want to give this recipe five stars, but the fifth star won’t stay selected. This is an excellent stew. Followed the recipe to a T and it’s a new family favorite! Served it with a crusty baguette and a dry Riesling :)

  • Author's avatar image
    Christy - Jan 31
    ★★★★★
    ★★★★★

    I tried to give it 5 stars. Delicious!! Had to use regular wild rice but everyone loved it!
    Very satisfying.

  • Author's avatar image
    Matteo - Jan 31
    ★★★★★
    ★★★★★

    I found this to look interesting but it had no taste at best. I added extra salt and a bay leaf with no luck. At the end I added a teaspoon of Worcesteshire and it helped a tiny bit, but I am at a loss to know what else to do
    Healthy but no flavour!

    Giadzy - Jan 31

    Hi Matteo! Interesting that adding more salt did not work for the flavoring. What type of salt where you using for this recipe? We recommend using Kosher Salt for our recipes so try adding more next time you make this!

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