Risotto with Sausage and Spinach

6 Servings

Cost per Serving:



+ Add To Shopping List
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


Bring broth and 2 cups water to simmer in a medium saucepan. Turn heat to low to keep warm.

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.

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.

Remove pot from heat, stir in cheese and butter and season with salt. Serve immediately.

Created date

October 2008

Nutritional Information

Calories 524
Fat 23 g
Satfat 8 g
Protein 21 g
Carbohydrate 53 g
Fiber 2 g
Cholesterol 57 mg
Sodium 198 mg