3 chicken sausage links, chopped
2 T olive oil
2 T butter
1 large onion, diced
5 cloves garlic, minced
1 1/2 cup arborio rice
1/2 cup white wine
4 cups chicken stock
2 cups water (if needed)
1 cup sun dried tomato (not packed in oil), chopped
1 package frozen chopped spinach (10 ounces)
1/2 cup shredded parmesan cheese
In a large pan, heat oil over medium heat. Saute chicken sausage until crispy brown. Remove from pan.
Add butter to pan. When melted, stir in onion and saute until translucent. Stir in garlic for one minute.
Add rice and stir continuously for a few minutes then add wine. Stir until wine is mostly absorbed then add broth in 1/2 cup increments, stirring gently, until completely absorbed.
Add sun dried tomatoes and remaining water, in 1/2 cup increments, until the water is completely absorbed or the rice is cooked through completely: tender but not crunchy.
Add spinach and chicken sausage to pan and heat through.
Remove pan from heat, stir in parmesan and serve.
Serving Size: Makes 4 2-cup servings
Number of Servings: 4