Sausage Risotto with Spinach and Tomatoes
1 package Premium Pork Regular 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 package (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
3 1/2 cup chicken broth
Bring broth to a boil in 2-quart saucepan. Reduce heat to LOW to keep broth hot.
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.
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.)
Stir in spinach, tomatoes, basil, and pepper; cook just until spinach is wilted, stirring frequently. Sprinkle with cheese.