Name: Sausage and mushroom risotto with baby spinach
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 5 spicy pork sausages; 4 cup (1l) chicken stock; 2 cup water; 1 tablespoon olive oil; 1 small onion, finely chopped; 100 gram swiss brown mushrooms, sliced; 1 3/4 cup (350g) arborio or carnaroli rice; 1/2 cup (125ml) dry white wine; 100 gram baby spinach; 1/2 cup (40g) grated parmesan, plus extra, shaved, to serve; 40 gram butter

Ingredients

5 spicy pork sausages

4 cup (1l) chicken stock

2 cup water

1 tablespoon olive oil

1 small onion, finely chopped

100 gram swiss brown mushrooms, sliced

1 3/4 cup (350g) arborio or carnaroli rice

1/2 cup (125ml) dry white wine

100 gram baby spinach

1/2 cup (40g) grated parmesan, plus extra, shaved, to serve

40 gram butter

Method

1.Remove sausage meat from casings. In a saucepan, bring stock and water to a simmer.

2.Heat oil in a pan on medium. Cook onion, stirring, for 5 minutes, until softened. Add sausage meat and cook for 3 minutes. Add mushroom and cook for 3 minutes, until starting to soften.

3.Add rice and stir to coat grains. Stir in wine and cook until evaporated. Add stock, one ladle at a time, stirring, for 18-20 minutes, until rice is creamy and cooked but still firm to bite. Stir in spinach, parmesan and butter. Remove from heat, cover and stand for 5 minutes. Season, scatter with extra parmesan and serve.

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