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