D of course made it. I assume it was easy, but like all risottos, tedious because you have to stand over it.
Would have again. We had with a Caesar Salad.
Sausage and Spinach Risotto
YIELD: Serves 4 (serving size: 1 1/2 cups)
HANDS-ON:44 Minutes
TOTAL:44 Minutes
COURSE: Main Dishes
Ingredients
3 cups fat-free, lower-sodium chicken broth
1 cup water1 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
Preparation
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.
Nutritional Information
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
Cooking Light JANUARY 2012
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