Sausage Risotto With Spinach And Tomatoes – a delicious recipe with chicken broth, Sausage, leeks, fennel bulb, garlic, rice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring broth to a boil in 2-quart saucepan. Reduce heat to LOW to keep broth hot.
2
Cook sausage, leeks and fennel in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add garlic; cook 1 minute. Stir in rice; cook 3 minutes, stirring frequently.
3
Stir in wine; cook until wine is almost completely absorbed. Add 1/2 cup of the warm broth; cook until broth is absorbed, stirring constantly. Repeat with remaining broth, adding 1/2 cup at a time. (This will take about 20 minutes.)
4
Stir in spinach, tomatoes, basil, and pepper; cook just until spinach is wilted, stirring frequently. Sprinkle with cheese.
748
kcal
Calories
19
g
Fat
44
g
Carbs
97
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 1/2 cups chicken broth, 1 pkg. Jimmy Dean(R) Premium Pork Regular Roll Sausage, 2 cups chopped leeks (white portions only), 1 cup chopped fennel bulb, and more.
Yes, Sausage Risotto With Spinach And Tomatoes 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.
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