Sausage and Spinach Risotto

Name: Sausage and Spinach Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups (1420 ml) low-sodium chicken stock, kept at a gentle simmer in a saucepan; 12 oz (340 g) Italian sausage (mild or hot), casings removed; 1 tablespoon (15 ml) extra-virgin olive oil; 1 medium (about 8 oz) (225 g) yellow onion, finely diced (¼-inch pieces); 3 cloves (10 g) garlic, minced; 1½ cups (300 g) arborio rice, do not rinse; ½ cup (120 ml) dry white wine; 5 oz (140 g) baby spinach, roughly chopped; 2 tablespoons (28 g) unsalted butter, cold, cut into small cubes; 1 cup (90 g) Parmesan cheese, finely grated, plus extra for serving; kosher salt, to taste, start with ¼ teaspoon; black pepper, freshly ground, to taste; ½ lemon (15 ml) lemon, juiced (about 1 tablespoon / 15 ml juice) (optional)

From the MyKitchenBank Kitchen

Creamy stovetop risotto with browned Italian sausage, silky wilted baby spinach, and a generous finish of Parmesan and butter. A comforting one-pot dinner that rewards steady stirring.

Prep: 15 min
Cook: 40 min
Wait: 2 min
Total: 57 min
Makes: 4 generous main-course servings (about 6 cups)

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Ingredients

4 servings

6 cups (1420 ml) low-sodium chicken stock, kept at a gentle simmer in a saucepan
12 oz (340 g) Italian sausage (mild or hot), casings removed
1 tablespoon (15 ml) extra-virgin olive oil
1 medium (about 8 oz) (225 g) yellow onion, finely diced (¼-inch pieces)
3 cloves (10 g) garlic, minced
1½ cups (300 g) arborio rice, do not rinse
½ cup (120 ml) dry white wine
5 oz (140 g) baby spinach, roughly chopped
2 tablespoons (28 g) unsalted butter, cold, cut into small cubes
1 cup (90 g) Parmesan cheese, finely grated, plus extra for serving
kosher salt, to taste, start with ¼ teaspoon
black pepper, freshly ground, to taste
½ lemon (15 ml) lemon, juiced (about 1 tablespoon / 15 ml juice) (optional)

Equipment (6)

Large saucepan (3-quart / 3 L) for warming stock
Wide, heavy 4–5-quart (4–5 L) pot or deep sauté pan with lid
Wooden spoon
Ladle
Slotted spoon
Box grater or microplane

Steps

Before you start

Measure and prep everything first (mise en place): risotto moves quickly once the rice goes in.
Use low-sodium or unsalted chicken stock so you can control the salt; the sausage and Parmesan are already salty.
Grate the Parmesan from a block if you can; it melts more smoothly than pre-grated.
Plan on about 40 minutes of mostly continuous stirring at the stove.

1
Warm the stock
- Pour the chicken stock into a 3-quart saucepan and bring to a bare simmer over medium heat.
- Reduce to low and keep it hot throughout cooking.
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Ready when: Small bubbles at the edges, gently steaming
Tip: Cold stock slows the rice and makes it cook unevenly, so keep it hot.
2
Brown the sausage
- Heat the olive oil in a 4–5-quart heavy pot or deep sauté pan over medium-high heat.
- Add the sausage and break it into ½-inch pieces with a wooden spoon.
- Cook, stirring occasionally, for 6–8 minutes.
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Ready when: Well browned with no pink remaining; internal temperature 160°F (71°C)
Tip: Let the sausage sit undisturbed for a minute at a time so it browns rather than steams.
3
Set sausage aside
- Use a slotted spoon to transfer the sausage to a bowl, leaving the rendered fat in the pot.
- If there is more than 3 tablespoons of fat, pour off the excess.
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Ready when: About 2–3 tablespoons fat left in the pot
4
Soften the aromatics
- Reduce heat to medium.
- Add the onion and a pinch of salt and cook, stirring, for 4–5 minutes.
- Add the garlic and stir for 30 seconds.
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Ready when: Onion soft and translucent, not browned; garlic fragrant
Tip: Don't let the garlic brown or it turns bitter.
5
Toast the rice
- Add the arborio rice and stir constantly for 2 minutes so every grain is coated in fat.
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Ready when: Edges of the grains look translucent with a white dot in the center; nutty smell
6
Add the wine
- Pour in the white wine and stir until it is almost completely absorbed, about 2 minutes.
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Ready when: Pan bottom shows when you drag the spoon through; no strong alcohol smell
7
Add stock gradually
- Add 1 cup (240 ml) hot stock and stir often, keeping the risotto at a gentle bubble.
- When the liquid is mostly absorbed and a spoon dragged across leaves a trail, add another cup.
- Repeat for 20–25 minutes, using about 5 cups total.
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Ready when: Rice is creamy and tender with a slight bite in the center when tasted
Tip: If the rice sticks or scorches, lower the heat; if it dries out too fast, add stock sooner.
8
Fold in spinach
- Return the sausage and any juices to the pot.
- Add the spinach by handfuls with ½ cup (120 ml) more stock, stirring for 2 minutes.
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Ready when: Spinach fully wilted and bright green; risotto loose and flowing, like thick porridge
Tip: Stir spinach in at the end so it stays vibrant and doesn't turn drab.
9
Finish with cheese
- Remove from the heat.
- Vigorously stir in the cold butter and Parmesan until glossy and creamy.
- Season with salt, pepper, and lemon juice if using.
- Add a splash of remaining stock if it seems thick.
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Ready when: Glossy, creamy, and just spreads when the pot is tapped
Tip: Taste before salting; the sausage and cheese contribute plenty.
10
Rest and serve
- Cover and let rest for 2 minutes, then stir and spoon into warm bowls.
- Top with extra Parmesan and pepper.
- Serve right away.
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Ready when: Soft, slowly spreading mound on the plate
Tip: Risotto thickens fast as it cools, so serve immediately.

Good to know

Tips

Don't rinse the rice; the surface starch is what makes risotto creamy.
Keep the simmer gentle but steady; too high scorches the bottom, too low gives gluey rice.
Taste the rice from about minute 18; you want tender with a slight bite (al dente).
Stir in the cold butter off the heat for a glossy, creamy finish.

Make ahead

Brown the sausage and chop the onion, garlic, and spinach up to 1 day ahead and refrigerate separately. Risotto itself is best made fresh.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight up to 3 days. Freezer: up to 2 months (texture softens). Reheat in a saucepan over low heat with a splash of stock or water, stirring until hot and creamy (165°F / 74°C).

Substitutions

dry white wine → additional chicken stock plus 1 tablespoon lemon juice or white wine vinegar. Keeps the acidity without alcohol.
baby spinach → baby kale or chopped Swiss chard leaves. Sturdier greens need 3–4 minutes of cooking to soften.
Parmesan cheese → Pecorino Romano. Saltier and sharper; use ¾ cup (68 g) and taste before adding salt.
Italian sausage (mild or hot) → turkey or chicken Italian sausage. Leaner, so add an extra teaspoon of olive oil when browning.