Chicken Sausage and Spinach Risotto

Chicken Sausage and Spinach Risotto 

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4-5 cups chicken stock
  • 1 yellow onion, diced
  • 10 ounces of sweet Italian chicken sausage, casings removed
  • 1 red bell pepper, diced
  • 12 ounces arborio rice
  • 1/2 cup dry white wine
  • 1 tablespoon tomato paste
  • 3 ounces baby spinach
  • 1/3 cup basil, chiffonade
  • 1/4 cup grated Parmesan cheese, plus additional for garnish
  • Salt and pepper

In a small saucepan heat chicken stock and keep warm.

In a stockpot, heat butter and olive oil on medium heat. Add onion and saute until translucent, about 3-5 minutes. Add in sausage and break up meat with a large spoon until crumbly and cooked through. Add in bell pepper and arborio and saute until the rice is coated with fat and slightly toasted, about 3 minutes.

Pour in white wine and bring to a simmer. Let wine reduce completely, while scraping up any sausage that is stuck on the bottom of the pan. Stir in tomato paste then ladle in warm stock so it just covers rice. Stir and let simmer. As stock reduces, keep adding liquid, about 1 cup at a time, and continue stirring.

Once rice is almost cooked through, about 10-15 minutes, fold in spinach. After the spinach has wilted and the rice is completely cooked, stir in basil and Parmesan cheese. Taste and add salt and pepper as necessary. Ladle risotto into bowls, garnish with a little more Parmesan cheese and serve immediately.

Serves 2-4
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