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Sausage Risotto with Spinach and Tomatoes

Classic risotto gets a delicious, meaty twist, with Jimmy Dean® Pork Sausage, spinach, tomato and grated Parmesan cheese.

Sausage Risotto with Spinach and Tomatoes

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Prep Time:20 Minutes
Cook Time:35 Minutes

Ingredients

  • 3 ½ cups chicken broth
  • 1 pkg. Jimmy Dean® Premium Pork Regular Roll Sausage
  • 2 cups chopped leeks (white portions only)
  • 1 cup chopped fennel bulb
  • 2 cloves garlic, minced
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine or chicken broth
  • 1 pkg. (6 ounces) fresh baby spinach
  • 2 cups grape tomatoes, halved
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • ½ teaspoon ground black pepper
  • ¼ cup (1 ounce) grated Parmesan cheese

Directions

  1. Bring broth to a boil in 2-quart saucepan. Reduce heat to LOW to keep broth hot.
  2. Cook sausage, leeks and fennel in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add garlic; cook 1 minute. Stir in rice; cook 3 minutes, stirring frequently.
  3. Stir in wine; cook until wine is almost completely absorbed. Add ½ cup of the warm broth; cook until broth is absorbed, stirring constantly. Repeat with remaining broth, adding ½ cup at a time. (This will take about 20 minutes.)
  4. Stir in spinach, tomatoes, basil, and pepper; cook just until spinach is wilted, stirring frequently. Sprinkle with cheese.

Yield

4 servings (1-½ cups each)

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