1/2 lb sweet Italian sausage, casings removed, crumble
1/2 lb mixed mushrooms, sliced
1 1/4 cups arborio rice
1/2 cup dry white wine
1 cup crushed tomatoes
1/8 tsp black pepper
6 oz baby spinach
1 cup shredded Italian cheese blend, plus more for garnish
Instructions
1. In a large measuring cup, combine broth with 1 cup water. Set
aside.
2. Heat oil in a large pot over medium heat; add onion and cook 3
minutes, stirring occasionally. Add crumbled sausage and
mushrooms and cook for 5 minutes, stirring occasionally. Stir in
rice and cook 1 minute; add wine and cook 1 minute until liquid
absorbs.
3. Add 1/2 cup of the broth-water mixture. Stir frequently and
when broth is almost absorbed add another 1/2 cup. Continue
adding broth-water mixture in 1/2-cup increments, stirring until
rice is tender, about 28 minutes.
4. Stir in crushed tomatoes and black pepper. Gradually wilt in
spinach. Remove risotto from heat and stir in cheese. Spoon into
a large warm bowl and serve immediately. Garnish with additional
cheese, if desired.
Originally Submitted
10/10/2012
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