Every once in a while, I have a little extra time to make risotto, and I’m so happy when I do. If you’ve ever made risotto, you know it’s a dish you can’t rush. It’s a 30 minute dish that you babysit and when you taste it, you don’t even mind.
Everyone thinks of pasta as being one of the most versatile ingredients on the planet, but I think risotto deserves a place on top with pasta. It can take on so many different flavors. It can be a Fall dish, a Summer dish, an appetizer or a dessert. Not until you make it, do you realize the possibilities.
I love to add different proteins to my risotto and this one was a home run. I recently discovered uncooked chicken sausage. I always bought the ones at the grocery store that are already cooked though and I thought they were good, but really just okay, not spectacular. I went to the meat counter of our local grocery store and they had these fresh chicken sausages and I just knew I had to try them. I’ll never go back.
The parmesan and spinach risotto is the perfect palette for many proteins. Grilled chicken or grilled flank steak would taste amazing. You know what? Stay vegetarian and add white beans. Or, you could just skip the added protein altogether…
There is nothing quite like a risotto and how it transforms from small rice kernels to a creamy dish. I’m a risotto lover for life.
- 3 fresh chicken sausages - I use spicy parmesan or one with a little heat
- ½ cup white sweet onion, chopped
- ¼ cup extra virgin olive oil
- 2 cups frozen spinach or 1 - 8oz package of frozen spinach, slightly thawed
- 1 cup arborio rice
- ½ teaspoon salt
- 4-4.5 cups low sodium chicken or vegetable stock
- 1 cup freshly grated parmesan cheese
- Place chicken sausages in a skillet and cover with water
- Simmer sausages for 10 minutes
- Transfer sausages to grill and cook through, about 15 minutes and then set adie
- In a medium dutch oven over medium heat, add olive oil and onions and sauté until translucent
- Add spinach and heat through
- Add arborio rice and salt and sauté for 3 minutes
- Start adding stock ½ cup at a time, stirring constantly
- When the rice absorbs all the liquid add more in ½ cup increments
- When the rice has finished absorbing liquid (about 30 minutes), it will begin to get creamy, that's when you know you can stop adding liquid (tip: it also helps to try a small amount to see if the rice is still crunchy)
- Add parmesan cheese and stir through
- Slice chicken sausages and add to the risotto to heat through