Risotto With Sausage and Spinach
Serves: 4 as main dish
Prep Time: 5 minutes
Cooking Time: 25 minutes
Risotto is very easy to make. The key is to stir it constantly while it cooks, slowly adding the liquids a little at a time, allowing the liquids to be absorbed before adding more. It takes about 20 minutes of hands on cooking time. You can make this vegetarian by eliminating the sausage, using veg. broth, and doubling up on the mushrooms and spinach.
1 1/4 cups rice, Arborio
3 cups chicken broth, gluten free, reduced sodium (or vegetable broth, reduced sodium)
1/2 onion(s), medium
8 ounces mushrooms, Crimini or button or combo
12 ounces sausage, turkey, gluten free
2 cups spinach, fresh baby
2 tablespoons olive oil
1 cup water
In a heavy medium sized pan, brown the sausage over medium high heat and crumble into small pieces. Drain oil. Add olive oil and onion and cook for a minute or two. Add the mushrooms and cook for about 2 minutes until mushrooms are lightly browned. Add the rice and 1 cup of water to the pan. Bring to a boil and cook over medium heat, stirring constantly. Once the water is absorbed, add a half cup of broth and stir and cook until liquid is absorbed. Continue adding the broth in half cup increments and cooking until absorbed before adding additional broth. The cooking time for the rice is about 18 minutes. Remove the tough stems from the spinach and chop. Stir the spinach into the risotto just before serving. Garnish with parmesan cheese if desired.
Per Serving About : 450 calories, 15 g fat, 2.5 g saturated fat, 25 g protein, 54 g carbohydrates, 4 g dietary fiber, 980 mg sodium