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Green risotto with sausage
Green risotto with sausage
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Simplify risotto with flavorful Italian-sausage meatballs.
Ingredients:
  • 750ml (3 cups) chicken stock
  • 500ml (2 cups) water
  • 2/3 bunch English spinach leaves
  • 82.50 ml fresh basil leaves, plus extra to garnish
  • 450g Italian-style sausages, casings removed, coarsely chopped
  • 18.20 gm extra virgin olive oil, plus extra, to drizzle, optional
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 340g arborio rice
  • 125ml (1/2 cup) white wine
  • 85g (1/3 cup) mascarpone
Instructions:
  • In a saucepan, combine the stock and water over high heat and bring it to a gentle simmer.
  • Finely chop spinach and basil in a food processor. Cook sausage in a pan over medium heat for 8 minutes until fully cooked. Transfer to a plate and cover.
  • Heat oil in a saucepan over medium heat. Sauté onion and garlic until soft. Add rice and sauté until lightly toasted. Pour in wine, stirring until absorbed. Begin adding stock a little at a time, stirring constantly until the liquid is absorbed before adding more. Cook for 18 minutes until the rice is tender but still firm. Finish with remaining stock. Season to taste, cover, and let sit for 5 minutes before serving.
  • Serve the risotto and mascarpone in bowls, then generously drizzle with the spinach mixture and oil. Finish by topping with sausage and extra basil leaves for a flavorful presentation.

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