Spinach and Mushroom Risotto

Earthy mushrooms, Italian sausage and Tuscan Seasoning provide all the flavor you need for this hearty risotto. Photo credit: Maria Lichty from Two Peas and Their Pod.
10m
PREP TIME
35m
COOK TIME
389
CALORIES
10
INGREDIENTS

Servings: 4

Ingredients

  • Step1
  • 1 tablespoon olive oil
  • 4 ounces mild Italian sausage, casings removed
  • 1 medium onion, chopped
  • 8 ounces assorted mushrooms, sliced
  • 1 tablespoon McCormick Gourmet™ Tuscan Seasoning
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 4 cups chicken stock, heated
  • 2 cups baby spinach leaves
  • 1/3 cup grated Parmesan cheese, divided

INSTRUCTIONS

  • 1 Heat oil in large saucepan on medium heat. Add sausage; cook until browned, stirring to break into small chunks. Add onion, mushrooms and Seasoning; cook and stir 5 minutes or until onion and mushrooms are tender
  • 2 Stir in rice. Cook and stir 1 minute to toast rice. Add wine; cook and stir 1 minute or until absorbed
  • 3 Stirring constantly, add warm stock, 1/2 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 25 minutes for all of the stock mixture to be absorbed and the risotto to become thick and creamy.) Remove from heat. Stir in spinach and 1/4 cup of the Parmesan cheese. Sprinkle with remaining cheese. Serve immediately

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