Risotto with Sausage and Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 cups canned low-sodium chicken broth |
1 tablespoon olive oil |
1 onion, finely chopped |
3/4 pound turkey sausage with italian seasonings, casings removed |
2 cups arborio rice |
1/2 cup dry white wine |
1 5-oz. package baby spinach (about 6 cups) |
3/4 cup grated parmesan |
1 tablespoon unsalted butter |
salt |
Directions:
1. Bring broth and 2 cups water to simmer in a medium saucepan. Turn heat to low to keep warm.
2. Warm olive oil in a heavy pot over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add sausage and cook, stirring often and breaking up into small pieces, until it loses its pink color, about 5 minutes. Add rice and cook, stirring, for 1 minute. Add wine and cook until alcohol evaporates, about 2 minutes.
3. Add about 2 cups warm broth mixture and simmer, stirring frequently, until rice absorbs liquid. Continue to add liquid, about 2 cups at a time, stirring occasionally, until rice is creamy and soft, about 20 minutes (you may not use all of the liquid). Add spinach and stir until wilted, about 2 minutes.
4. Remove pot from heat, stir in cheese and butter and season with salt. Serve immediately.
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