Sweet Italian Chicken Risotto
1-12oz package (cooked) Sweet Italian Chicken Sausage,cut into 1/4” slices (I used al fresco brand)
1 tbsp olive oil
1 cup chopped sweet onion
1 tbsp minced fresh garlic
½ tsp dried thyme
1-1/4 cups Arborio rice
1 cup Chardonnay or other dry white wine
4 cups chicken broth, low-sodium
3 cups chopped spinach
Heat broth in a saucepan
In a heavy, large Dutch oven or saucepan, heat oil over medium heat.
Sauté sausage and onion until onion is translucent, about 3 minutes.
Add garlic and thyme and cook until garlic is fragrant, about 30 seconds
Add rice and wine; stir 1-2 minutes or until wine is absorbed
Add 2 cups of stock. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes
Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 10-15 minutes
Stir in spinach to wilt and 1/4 cup Parmesan; cook 1 minute or until heated throughout.
Season with 1/4 tsp black pepper.
Garnish with parsley and remaining cheese.