Rating: 4.5 stars
26 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

David Bonom
Recipe by Cooking Light January 2012

Gallery

Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
44 mins
total:
44 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

331 calories; fat 9g; saturated fat 3g; mono fat 3.8g; poly fat 0.7g; protein 15.9g; carbohydrates 46.5g; fiber 3.6g; cholesterol 15mg; iron 2.3mg; sodium 768mg; calcium 153mg.
Advertisement