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.
Click here to Pin Sausage and Spinach RisottoPrint
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.
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Risotto
- 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)
- 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
- 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.
- 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.
Most of the prep work is done while the rice cooks.
Keywords: risotto, sausage, spinach
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.
And try the risotto.