Sausage and Spinach Risotto

This is my favorite Risotto recipe thus far. Risotto is a bit time consuming, but it is so good. I like to serve it as a side dish, but this could easily be a main dish. If you would like a main dish serving ( ¼ of the recipe) the points value would be 9+. If you would like it as a side dish ( ⅛ of the recipe) the points value would be 5+


serves 8 ( 5 points + )

• 3 c. fat-free chicken broth
• 1 c. water
• 1 T. olive oil
• ⅛ tsp. salt
• 8 oz. fresh sliced mushrooms
• 5 oz. sweet Italian sausage links, casings removed ( about 2 links)
• ½ c. chopped onion
• 3 garlic cloves, minced
• 1 c. uncooked Arborio rice
• ⅓ c. dry white wine
• 1 ( 6 oz) package baby spinach
• 1 oz ( ¼ c. ) shaved Romano cheese

Bring broth and 1 c. water to a simmer. Keep warm over low heat.
Heat a Dutch oven over medium heat. Add oil. Add mushrooms and salt. Cook until browned. Remove mushrooms from pan and set aside.
Add sausage to pan and cook until browned, stirring to crumble. Add onion and garlic. Cook 1 minute. Add rice; cook for 1 minute, stirring constantly.
Stir in wine and cook until liquid is absorbed. Stir in 1 c. broth mixture cook until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, ½ c. at a time, stirring until each portion of broth mixture is absorbed before adding the next. ( about 30 minutes total). Remove pan from heat. Add mushrooms and spinach; stir until spinach wilts. Top evenly with cheese.


from "Cooking Light"