Over a year ago I tried to make Risotto for the first time. It was good for a first try (and super easy since it was made in the slow cooker), but it didn’t wow me enough to make it again.
Then I had one of those “clean out the refrigerator” type of days and decided it was time tackle risotto again. This time, I made a (slightly) more authentic risotto, using a white wine and making the risotto stove top. It didn’t take an hour as I had previously assumed and my family was crazy about the resulting meal!
*Not a wine drinker? Use an additional ½ cup chicken broth in place of the wine.
Adapted from Jimmy Dean
3 ½ cups chicken or vegetable broth
1 (16 oz) package regular pork sausage
1 small onion, chopped
3 large carrots, chopped
1 tsp minced garlic
1 cup Arborio rice, uncooked
½ cup dry white wine
1 cup frozen spinach
½ tsp dried thyme
½ tsp dried sage
½ tsp black pepper
Salt to taste
Parmesan cheese, for garnish
Bring the broth to a boil in a medium sized sauce pan. Reduce the heat to low to keep the broth hot, but not boiling.
Cook the sausage, onion, and carrots in a large sauce pan over medium-high heat. Cook for 8-10 minutes or until the sausage is fully cooked and the vegetables are tender. Drain off any excess fat.
Add the garlic and spinach to the pan, and cook for 1 minute. Then add the rice and cook for 3 minutes, stirring frequently.
Stir in the wine, cooking until the wine is nearly absorbed. Add ½ cup of hot broth, stirring and cooking until the broth is absorbed. Repeat with the remaining broth, adding ½ cup at a time, until the liquid is absorbed (about 20 minutes).
Stir in the spices and garnish with cheese.