Risotto with Sausage and Spinach

Ingredients

• 2 cups arborio rice 
• 6 cups baby spinach 
• 6 cups chicken broth low-sodium canned
• 0.5 cup cooking wine dry white
• 0.8 pound turkey sausage italian with seasonings, casings removed
• 1 tablespoon olive oil 
• 1  onion finely chopped
• 0.8 cup parmesan grated
• 6 servings salt 
• 1 tablespoon butter unsalted

Equipment

• sauce pan
• pot

Directions

1. Bring broth and 2 cups water to simmer in a medium saucepan. Turn heat to low to keep warm.
2. Warm olive oil in a heavy pot over medium heat.
3. Add onion and cook, stirring, until softened, about 3 minutes.
4. Add sausage and cook, stirring often and breaking up into small pieces, until it loses its pink color, about 5 minutes.
5. Add rice and cook, stirring, for 1 minute.
6. Add wine and cook until alcohol evaporates, about 2 minutes.
7. Add about 2 cups warm broth mixture and simmer, stirring frequently, until rice absorbs liquid. Continue to add liquid, about 2 cups at a time, stirring occasionally, until rice is creamy and soft, about 20 minutes (you may not use all of the liquid).
8. Add spinach and stir until wilted, about 2 minutes.
9. Remove pot from heat, stir in cheese and butter and season with salt.
10. Serve immediately.