Sausage and Spinach Risotto; technical issues

I need to take the occasional break from winter squash.

Every time I go into the cave to get an onion or a squash they seem to have multiplied.

I’ve given a few away….

And I’ve discovered that the dogs like them raw….

But, still, it seems like I have barely touched them.

This weekend I’ll be butchering a big, blue one for the Pumpkin Bread and I’ll make soup with what’s left.

I have a freezer problem. I need room for the Christmas breads and Christmas cookies and the ham but I still have most of the soups and tomatoes that I froze last summer.

We’re eating as fast as we can.

All things considered it’s a good problem to have.

I need to get my weekly spinach fix though, and this was a great way of doing it.

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Sausage and Spinach Risotto

Do not listen to the experts that say risotto is difficult. It’s not. It’s quick, easy and stirring constantly is not necessary. Plus it’s a great way to use leftovers. My risottos tend to be a bit ‘hearty’ as we have them as a main course, not a first course.

  • Author: Katie Zeller
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Risotto

Ingredients

Scale
  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock may not all be used
  • 1/2 onion, chopped other half for the condimenti
  • 1 tbs butter
  • 1/2 cup Parmesan cheese – freshly grated  (about 2oz, 60gr)
  • Condimenti:
  • 6oz (180gr) sausages, any flavor, hot or not
  • 4oz (120gr) fresh spinach, roughly chopped
  • 1/2 onion, chopped
  • 3 tbs parsley, chopped
  • 1 tbs olive oil

Instructions

  • Heat chicken stock and keep hot over low heat.
  • In medium saucepan heat butter over medium heat. Add onion and sauté until transparent.
  • Add rice and sauté stirring, for 2 – 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of stock, stir.
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before the last 1/3 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/6 cup at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold its shape on a plate.
  • Stir in the Parmesan and condimenti, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be very stiff.
  • Condimenti:
  • Cut the sausage into 1″ (3cm) pieces.
  • Heat olive oil in medium skillet over medium heat.  Add onion and sauté 5 minutes.
  • Add sausages and sauté until sausages are cooked through, 7 – 8 minutes longer.
  • Add spinach and stir until wilted.
  • Turn heat to low and keep warm until needed.

Notes

Most of the prep work is done while the rice cooks.

Keywords: risotto, sausage, spinach

Sausage & Spinach Risotto

I am having technical issues with this blog.

I hate that.

I’m a computer geek from the beginning of time, back when we worked with 1’s and 0’s.

That was easy…..

Computers are no longer easy.

What happens now, for me, is this:

I have technical issues. I spend a few hundred hours figuring out the problem then a few hundred more hours figuring out how to fix it.

A year (or so) later I have technical issues again. Nothing that I learned the first time has any relevance at all on the current problem. In fact, those solutions are out-dated, no longer used, probably now causing problems, and there is nothing on the ‘cpanel’ that looks remotely familiar.

What I should have been doing is continually studying, learning, updating, tweaking and upgrading my blog.

But I didn’t.

I fixed it and went on to other things…. liking cooking and recipes and life.

Now I have to start over.

I asked for technical support from my site host.

They suggested turning the problem over to my site guru / technician.

I AM the site guru / technician…. along with being the writer, creator, photographer, recipe tester, dog walker and chief wine taster.

I believe I’ll shall now assume the hat of chief wine taster while I contemplate the issue.

In the meantime, if you run into any problems relating to site availability or load time, please let me know.

Sigh…..

And try the risotto.

4 thoughts on “Sausage and Spinach Risotto; technical issues”

  1. So far I haven’t noticed a problem with your posts.

    With the mild weather we have had so far this Autumn, we haven’t been having as much soup as in the previous two. I want to clear out some chard plants so the risotto recipe has come at the right time for me!

    • Next year I hope to have chard again… now that I have double fence and the rabbit population is diminished. I like chard in risotto. Yes, It has been a lovely autumn….

  2. You were getting sex ads?!?!?!? That is not supposed to happen. I will have words with the ad people…..
    I remember, some years ago seeing ads for Russian ‘girls’. Sometimes, they just sneak in…. Sigh….

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