Risotto with Sausage and Spinach

Last night I made this recipe for dinner. It's from AllYou magazine.

It was very good. I did not have white wine. So I added 1 T of apple cider vinegar. I used regular Italian sausage.
This recipe made A LOT! If you have a small family, I would cut back on the rice and liquid.






Risotto with Sausage and Spinach - Serves 6

• 6 cups canned low sodium chicken broth
• 1 Tbsp olive oil
• 1 onion, finely chopped
• 3/4 lb. turkey sausage with Italian seasonings, casing removed
• 2 cups arborio rice
• 1/2 cup dry white wine
• 1 5 oz package baby spinach (about 6 cups)
• 3/4 c grated Parmesan
• 1 Tbsp unsalted butter
• Salt

1 Bring broth and 2 cups water to simmer in a medium saucepan. Turn heat to low to keep warm.

2. Warm olive oil in a heavy pot over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add sausage and cook, stirring often and breaking up into small pieces, until it loses its pink color, about 5 mintues. Add rice and cook, stirring, for 1 minute. Add wine and cook until alcohol evaporates, about 2 minutes.

3. Add about 2 cups warm broth mixture and simmer, stirring frequently, until rice absorbs liquid. Continue to add liquid, about 2 cups at a time, stirring occasionally, until rice is creamy and soft, about 20 mintues (you may not use all of the liquid). Add spinach and stir until wilted, about 2 minutes.

4. Remove pot from heat, sitr in cheese and butter and season with salt. Serve immediately.