Spinach & Pork Sausage Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add the pork sausage and cook until browned and cooked through.
• STEP 2.Add the onion and garlic to the saucepan and cook until softened.
• STEP 3.Stir in the Arborio rice and cook for 1-2 minutes, until lightly toasted.
• STEP 4.Gradually add the chicken broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed before adding more.
• STEP 5.Continue adding the chicken broth and stirring until the rice is tender and creamy, about 20-25 minutes.
• STEP 6.Stir in the spinach and cook until wilted.
• STEP 7.Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
• STEP 8.Serve the risotto hot, garnished with additional Parmesan cheese if desired.

Cooking Tips

• Use good quality pork sausage for the best flavor.
• Make sure to constantly stir the risotto while adding the chicken broth to prevent it from sticking to the pan.
• Add the chicken broth gradually to allow the rice to absorb the liquid and release its starch, creating a creamy texture.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of chicken broth or water to the risotto and heat in a saucepan over medium heat until warmed through.
• Serve the risotto as a main dish or as a side dish with grilled chicken or roasted vegetables.