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Sausage and Spinach Risotto

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 44 mins
Total time 44 mins
Yield

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

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

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

Nutrition 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

How to Make It

  1. Bring broth and 1 cup water to a simmer in a small saucepan (do not boil); keep warm over low heat.

    Photo: Lee Harrelson
  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.