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Risotto with Sausage and Spinach

Risotto with Sausage and Spinach

All You OCTOBER 2008

  • Yield: 6 Servings
  • Cost Per Serving:$2.20


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 524
  • Fat: 23g
  • Saturated fat: 8g
  • Protein: 21g
  • Carbohydrate: 53g
  • Fiber: 2g
  • Cholesterol: 57mg
  • Sodium: 198mg

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Risotto with Sausage and Spinach Recipe