Sausage Risotto

Over a year ago I tried to make Risotto for the first time.  It was good for a first try (and super easy since it was made in the slow cooker), but it didn’t wow me enough to make it again.

Then I had one of those “clean out the refrigerator” type of days and decided it was time tackle risotto again.  This time, I made a (slightly) more authentic risotto, using a white wine and making the risotto stove top.  It didn’t take an hour as I had previously assumed and my family was crazy about the resulting meal!

Recipe Notes:

*Not a wine drinker?  Use an additional ½ cup chicken broth in place of the wine.

Sausage Risotto

Adapted from Jimmy Dean

3 ½ cups chicken or vegetable broth

1 (16 oz) package regular pork sausage

1 small onion, chopped

3 large carrots, chopped

1 tsp minced garlic

1 cup Arborio rice, uncooked

½ cup dry white wine

1 cup frozen spinach

½ tsp dried thyme

½ tsp dried sage

½ tsp black pepper

Salt to taste

Parmesan cheese, for garnish

Bring the broth to a boil in a medium sized sauce pan.  Reduce the heat to low to keep the broth hot, but not boiling.

Cook the sausage, onion, and carrots in a large sauce pan over medium-high heat.  Cook for 8-10 minutes or until the sausage is fully cooked and the vegetables are tender.  Drain off any excess fat.

Add the garlic and spinach to the pan, and cook for 1 minute.  Then add the rice and cook for 3 minutes, stirring frequently.

Stir in the wine, cooking until the wine is nearly absorbed.  Add ½ cup of hot broth, stirring and cooking until the broth is absorbed.  Repeat with the remaining broth, adding ½ cup at a time, until the liquid is absorbed (about 20 minutes).

Stir in the spices and garnish with cheese.

Serves 4