This may seem like a funny summertime meal but last week it rained and was cold outside. Risotto is one of my favorite cold and rainy meals. It is such a warm and satisfying dose of comfort food. I know many people are intimidated by risotto. I know I used to be but it is really easy. Risotto just takes some time but it is worth the effort. Here is my favorite risotto recipe. This recipe can also be easily turned into a delicious veggie meal by switching the sausage for mushrooms and the chicken stock for veggie stock.
Spicy Sausage Risotto
- 8 oz Italian sausage
- 3 cups low sodium chicken stock
- 3/4 cup arborio rice
- 1/2 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 1/4 tsp black pepper
- 2 tbsp white wine
- 2 cups chopped spinach
- 1/4 cup asiago cheese
- handful of chopped fresh basil
Remove sausage from casing and cook in a large skillet or sauce pan over medium heat, breaking it up as it browns. Cook for about 5 minutes.
Add garlic, red pepper and onion and cook until softened. As the mixture cooks you will want to scrape brown bits off the pan. Cooking the veggies should take 8 to 10 minutes.
Add rice and pepper and stir to coat.
De-glaze the pan by adding 2 tbsp of white wine. Cook for approximately one minute until the liquid has evaporated.
Add chicken stock to the rice and sausage mixture one ladle full at a time and stir constantly. Once the liquid is absorbed add another ladle of stock. Repeat this process until all the liquid is absorbed. The entire process should take 20 to 30 minutes and by the end the rice should be al dente.
Stir in fresh spinach and grated asiago cheese.
Remove from heat stir in basil, season with salt and pepper and serve.