Sausage And Spinach Risotto Recipe

Name: Sausage And Spinach Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups fat-free, lower-sodium chicken broth; 1 cup water; 1 tablespoon extra-virgin olive oil; 1/8 teaspoon salt; 1 (8-ounce) package presliced mushrooms; 5 ounces sweet Italian sausage, casings removed (about 2 links); 1/2 cup chopped shallots; 3 garlic cloves, minced; 1 cup uncooked Arborio rice; 1/3 cup dry white wine; 1 (6-ounce) package baby spinach; 1/4 cup (1 ounce) shaved fresh Romano cheese

Servings: persons

3 cups fat-free, lower-sodium chicken broth
1 cup water
1 tablespoon extra-virgin olive oil
1/8 teaspoon salt
1 (8-ounce) package presliced mushrooms
5 ounces sweet Italian sausage, casings removed (about 2 links)
1/2 cup chopped shallots
3 garlic cloves, minced
1 cup uncooked Arborio rice
1/3 cup dry white wine
1 (6-ounce) package baby spinach
1/4 cup (1 ounce) shaved fresh Romano cheese

1
Bring broth and 1 cup water to a simmer in a small saucepan (do not boil); keep warm over low heat.
2
Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add salt and mushrooms to pan; cook for 8 minutes or until browned, stirring occasionally. Remove mushrooms from pan, and set aside.
3
Add sausage to pan, and cook for 3 minutes or until browned, stirring to crumble. Add shallots and garlic; cook 1 minute, stirring constantly. Reduce heat to medium. Add rice; cook for 1 minute, stirring constantly. Stir in wine, and cook until liquid is nearly absorbed, scraping pan to loosen browned bits.
4
Stir in 1 cup broth mixture; cook for 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). Remove pan from heat. Add mushrooms and spinach; stir until spinach wilts. Top evenly with cheese. Serve immediately.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups fat-free, lower-sodium chicken broth, 1 cup water, 1 tablespoon extra-virgin olive oil, 1/8 teaspoon salt, and more.

Yes, Sausage And Spinach Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage And Spinach Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions