Sausage and Spinach Risotto

Cooking Light recipe Calories: 331 Fat: 9g Saturated fat: 3g Monounsaturated fat: 3.8g Polyunsaturated fat: 0.7g Protein: 15.9g Carbohydrate: 46.5g Fiber: 3.6g Cholesterol: 15mg Iron: 2.3mg Sodium: 768mg Calcium: 153mg

Photo by Stephanie M.

PREP TIME

--

minutes

TOTAL TIME

44

minutes

SERVINGS

4

1 1/2 cups

PREP TIME

--

minutes

TOTAL TIME

44

minutes

SERVINGS

4

servings

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

Directions

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

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