Sausage, Mushroom & Spinach Risotto
Ingredients
- 2 1/4 cups arborio rice
- 6 cups chicken broth warmed
- 1/3 cup dry white wine or more broth
- 1 large shallot diced
- 3-4 cloves garlic minced
- 2 tbsp avocado oil or oil of choice
- 1/2 cup parmesan cheese + more for topping
- 8 oz cremini mushrooms sliced
- 1 lb sausage of choice sliced
- 2 cups spinach
- salt and pepper to taste
Instructions
- In a skillet, sauté sausage over medium heat until almost fully cooked (time will depend on sausage used), then add in sliced mushrooms. Cook for 4-5 minutes, or until mushrooms are tender and lightly browned. Finally, stir in spinach until cooked. Remove from heat.
- In a large sauté pan, heat oil over medium heat, then add in garlic and shallots. Cook until translucent
- Add rice, stir to coat with oil, sauté for 1-2 minutes
- Pour in wine, stirring consistently until the wine is fully absorbed. Add 1/2-3/4 cup warm broth and continue stirring (about every 30 seconds) until broth is absorbed. Continue this step - adding 1/2-3/4 cups broth and stirring until liquid is absorbed - until no more broth remains and rice is creamy and al dente. This will take about 18-20 minutes.
- Mix in parmesan cheese, cooked sausage, mushrooms and spinach to risotto. You can also add in 2 tbsp butter and salt + pepper (to taste) if you'd like!
- Serve with additional parmesan cheese & enjoy!
Notes
For a soupier risotto, add more broth until desired texture.