SAUSAGE + SPINACH RISOTTO
We’ve only begun to learn how to make risotto…meaning we’ve only begun to learn how to be patient. There’s something about standing over the stove, stirring the Arborio rice, and seeing all the glory of a great dish come to life.
I was excited to make this dish, especially with my new found love of making risotto. To top it off, it includes sweet Italian sausage, mushrooms, garlic, and baby spinach. And let’s not forget to mention the shredded Parmesan cheese to top this wonderful dish off (well, okay, the recipe called for Romano cheese, but it was old in the fridge…and well, Parmesan it is.)
The recipe, of course, isn’t mine. It’s from Cooking Light Jan/Feb 2012 issue.
- 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
Let’s do this:
- Bring broth and 1 cup water to a simmer in a small saucepan (do not boil); keep warm over low heat.
- 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.
David Bonom, Cooking Light