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SERVES:

INGREDIENTS:

4-5 cups chicken or vegetable broth (see hints below)
1 - 1 1/2 pounds sliced Italian sausage (mild or hot....removed from casing if you like)
olive oil for cooking sausage and veggies
1 large Vidalia onion, diced (or 2 small regular onions)
1 large red pepper, deseeded and diced

1 cup risotto rice (see hints below)
1 cup dry white wine (optional but good)
approx. 6-9 ounces spinach

Grated parmesan cheese to taste

PROCEDURE:

Heat 4-5 cups of chicken or vegetable broth and, while that's coming up to a simmer on the stovetop, add a good splash of olive oil to a wide, heavy bottomed pan and brown up 1 - 1 1/2 pounds of Italian sausage pieces.

When the sausage is nicely browned and just cooked through, take it out of the pan and add 1 large, diced Vidalia onion and 1 large, deseeded and diced red pepper and cook those to soften.

After the peppers and onions have been cooking along for 4-5 minutes, add 1 cup Arborio rice. Stir that in and cook it along for a minute, then add 1 cup of dry white wine and cook that along until that has evaporated.

At that point, add a ladle or two of the hot broth and stir that regularly, adding more broth as the rice absorbs it.

You'll want to continue that process and cook the rice until it is just about soft to the tooth.

At that point, add as much spinach as you like and let that wilt down. Then add the sausage back to the pan, stir that in and let it warm through. Then add a good handful of grated Romano or grated Parmesan cheese and it is good to go!

HINTS:

Use part water and part stock for the liquid if you like.

You'll need to buy a special risotto rice for this. "Arborio" or "Carnaroli" are popular types.