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Sausage Risotto with Spinach and Tomatoes

Sausage Risotto with Spinach and Tomatoes
ENTREE/STUFFING WINNERChristine Riccitelli, Danville, CaliforniaChristine loves Italian food and created this delicious dish with an Italian flair.
4 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

  • 3-1/2 cups chicken broth
  • 1 package Regular Flavor Jimmy Dean® Pork Sausage
  • 2 cups chopped leeks (white portion only)
  • 1 cup chopped fennel bulb
  • 2 garlic cloves, minced
  • 1 cup uncooked arborio rice
  • 1/2 cup white wine or chicken broth
  • 1 package (6 ounces) fresh baby spinach
  • 2 cups grape tomatoes, halved
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Directions

  • In a small saucepan, heat broth and keep warm. In a large skillet,
  • cook the sausage, leeks and fennel over medium heat until meat is no
  • longer pink; drain. Add garlic; cook 1 minute longer. Stir in rice;
  • cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and
  • stir until all of the liquid is absorbed.
  • Add heated broth, 1/2 cup at a time, stirring constantly. Allow the
  • liquid to absorb between additions. Cook just until risotto is
  • creamy and rice is almost tender. (Cooking time is about 20
© Taste of Home 2013

2 of 2

Sausage Risotto with Spinach and Tomatoes (continued)

Directions (continued)

  • minutes.) Add the spinach, tomatoes, basil and pepper; cook and stir
  • until heated through. Sprinkle with cheese; serve immediately.
  • Yield: 4 servings.
Nutrition Facts: 2 cups equals 515 calories, 24 g fat (9 g saturated fat), 50 mg cholesterol, 1,462 mg sodium, 56 g carbohydrate, 4 g fiber, 17 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013