Sausage And Mushroom Risotto With Spinach - cooking recipe

Ingredients

4 cups chicken stock
1 tbsp olive oil
1 small onion, finely chopped
8 oz hot Italian sausages, casings removed
4 oz cremini mushrooms, sliced
1 3/4 cups arborio or carnaroli rice
1/2 cup dry white wine
4 oz baby spinach
1/2 cup grated Parmesan cheese, plus additional, to serve
2 tbsp butter

Preparation

Bring stock and 2 cups water to a simmer in a medium saucepan.
Heat oil in a medium saucepan on medium heat. Cook onion, stirring, for 5 mins, until softened. Add sausage meat and cook for 3 mins. Add mushroom and cook for 3 mins, until starting to soften.
Add rice and stir to coat grains. Stir in wine and cook until evaporated. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
Stir in spinach, Parmesan cheese and butter. Remove from heat, cover and let stand for 5 mins. Season and sprinkle with additional Parmesan cheese.