• Partnered with
  • Quick
  • Serves 6
  • 30 mins cook

Sausage and mushroom risotto with baby spinach

Sausage and mushroom risotto with baby spinach

Sausage and mushroom risotto with baby spinach, rice recipe, brought to you by Good Food

Ingredients

Sausage and mushroom risotto with baby spinach

  • 5 spicy pork sausages
  • 4 cups (1l) chicken stock
  • 2 cups water
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 100 g swiss brown mushrooms, sliced
  • 1 3/4 cups (350g) arborio or carnaroli rice
  • 1/2 cup (125ml) dry white wine
  • 100 g baby spinach
  • 1/2 cup (40g) grated parmesan, plus extra, shaved, to serve
  • 40 g butter

Steps

Sausage and mushroom risotto with baby spinach

  1. Remove sausage meat from casings. In a saucepan, bring stock and water to a simmer.
  2. Heat oil in a pan on medium. Cook onion, stirring, for 5 minutes, until softened. Add sausage meat and cook for 3 minutes. Add mushroom and cook for 3 minutes, until starting to soften.
  3. Add rice and stir to coat grains. Stir in wine and cook until evaporated. Add stock, one ladle at a time, stirring, for 18-20 minutes, until rice is creamy and cooked but still firm to bite. Stir in spinach, parmesan and butter. Remove from heat, cover and stand for 5 minutes. Season, scatter with extra parmesan and serve.

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