Sausage and Spinach Risotto


  • 6 cups chicken broth
  • 1 Tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 garlic clove, minced
  • 3 links (approximately 12 ounces) sweet Italian turkey or pork sausage
  • 1 ½ cups Arborio rice
  • 3 cups fresh baby spinach
  • 1 fresh lemon
  • ¼ cup freshly grated Parmesan cheese


  1. Heat chicken broth in a medium saucepan over medium-low heat.
  2. Heat olive oil in a large skillet over medium heat. Add onions and cook until tender. Add garlic.
  3. Remove sausage from the casings and add to the skillet, breaking the sausage into small bits with a wooden spoon.
  4. After the sausage is completely cooked, add Arborio rice. Season with a little salt and sauté for a few minutes.
  5. Add approximately one cup of broth. Stir until the broth is absorbed. Continue to add broth, 1/2 cup at a time, stirring and letting the rice absorb the broth before adding more.
  6. Stir in baby spinach and cook just until wilted. Taste and season with more salt if needed.
  7. Squeeze the juice of one lemon over the risotto. Sprinkle with parmesan cheese. Serve immediately.

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