Sausage and Spinach Risotto

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Sausage and Spinach RisottoRecipe
Photo: Johnny Autry; Styling: Leigh Ann Ross

Sweet Italian sausage, mushrooms, and spinach deliver substance and flavor to this one-dish meal of Sausage and Spinach Risotto.

Serves 4 (serving size: 1 1/2 cups)


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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


Hands-on: 44 Minutes
Total: 44 Minutes

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.

Created date

December 2011

Nutritional Information

Calories 331
Fat 9 g
Satfat 3 g
Monofat 3.8 g
Polyfat 0.7 g
Protein 15.9 g
Carbohydrate 46.5 g
Fiber 3.6 g
Cholesterol 15 mg
Iron 2.3 mg
Sodium 768 mg
Calcium 153 mg