This was amazing. My youngest daughter is gluten and dairy free so risottos give her the creaminess without the cream. We made it on Saturday and I have already been asked to make it again. I love the addition of spinach. I used a pork and chicken sausage blend and it was great.
Sausage and Spinach Risotto
Comments and Reviews 1-10 of 15
GSpeidel Posted: 01/09/12
blackberrygirl Posted: 01/09/12
This was delicious - great hearty recipe for a wintery night. Loved the addition of the spinach stirred in at the end. Substituted parm for the romano since that is what I had on hand.
clukes25 Posted: 01/02/12
This was one of the MANY recipes I pulled from the most recent Cooking Light. My husband and I both agreed this was DELICIOUS! We both love risottos, and although they take a little bit of time (you have to stir for over 30 minutes), it's well worth it. We used turkey sausage instead of pork, and I halved the spinach requirement. I used cremini mushrooms instead of white and we also added the 1/4 cup romano cheese to the risotto instead of sprinkling it on top for an extra hit of flavor. We both thought it was great as a main dish, but would also have been fantastic as a side sans sausage. Enjoy!
Leahsuz Posted: 01/04/12
This is seriously yummy! Made it 2 nights in a row, and on the 2nd night, I left out the mushrooms. It was still fabulous AND then my kids loved it, too.
ESmith6 Posted: 01/09/12
Delicious! It was a little more work than I would usually do on a weekday night but it was worth it. I mostly made it as written but I used about 8 oz. turkey hot Italian sausage and baby bellas. Maybe because of the extra sausage or maybe because my Dutch oven was wider, I needed about 2 extra cups of liquid. I used chicken broth which made the dish a little salty. Next time if I need extra liquid I will use mostly water.
carramae Posted: 12/29/11
Delicious and easy recipe. I make risotto on a regular basis but would never have considered adding meat to it. This is a creative, one pot meal (my favorite kind) that comes together quickly. One suggestion: add a little butter in at the end and if you don't have romano cheese, parmesan works just fine. It's not risotto without a little butter!
Bunnie Posted: 01/14/12
I made this for my boyfriend who absolutely loves risottos. Doubled the sausage and used argula instead of spinach and sprinkled a little bit of chopped basil on top. Soo yummy!
TheMomChef Posted: 01/23/12
Our whole family enjoyed this dish, even the non-mushroom lovers. The spinach gave a great health boost, fine color and flavor. We loved it. You can read my full review at: http://bit.ly/zl6Enz
LDombeck Posted: 01/19/12
AMAZING!!! This was so delicious. Chocked full of veggies too. I subbed Trader Joe's sweet Italian chicken sausage diced for regular sausage. Still yummy! My kids liked it too (3 and 5yrs). I will definitely make again, and soon!
stacey4808 Posted: 01/26/12
This was great. Risottos take a lot of attention and effort because of all the stirring but it was worth it. You can leave off the cheese for the lactose intolerant folks and it won't be missed.
kellyrnh Posted: 02/12/12
Loved this! I make risottos frequently, but never had added sausage before. I actually used spicy jalapeno chicken sausage because it is what I had on hand and it was great. I did use a little more olive oil to make up for the lake of fat from the sausage. To the reviewer who gave this a low rating due to the "copious amount of stirring", you should never make any risotto if that is an issue for you. That is not a default of this recipe, any true risotto requires constant stirring.
karen0920 Posted: 02/03/12
I used venison sausage and it was great! Family loved the flavors, and the consistency. My teenager said he would absolutlely request this one again! For the person who didn't expect all the stirring, definitely has never made a risotto, because that's pretty standard, and what 'makes' it. I don't usually do something like this on a weeknight either, but it was worth it. Served with a garden salad.
MsLaurie Posted: 01/29/12
I am typically a big fan of cooking light recipes but this one missed the mark. Had I read the recipe all the way through prior to cooking, I probably would have not prepared it. It calls for a copious amount of stirring of the rice: 30 minutes of stirring to be exact. The result was quite gloppy and not too appetizing. We ate it and the flavor was nice. We ditched the leftovers. I think this may be a good recipe to cook, minus all the stirring of the rice.
Tomtes Posted: 09/29/12
One of our family's favorites. This is a go-to recipe when we're having company because everyone always loves it.
kkdvrep Posted: 04/12/12
My whole family loved this recipe. It's rich and delicious! It was worth standing over the stove for 40 minutes. I've made this three times now - it will be a staple dish in our household.