I first discovered this dish when my best friend packed it for me on a visit to one of Zurich’s largest greenhouses. The ingredients were simple, but it was the perfect warm meal for a breezy autumn day.

After many rounds of tweaking, I’ve landed on a version with the same rich, creamy sauce but with the addition of white button mushrooms for extra chew and earthiness.

ONE LIST

Five simple dinners. One grocery list.

No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.

Get This Week's Plan

We earn a commission if you make a purchase, at no additional cost to you.

• Servings: 2-3 people
• Prep time: 15 min
• Cooking time: 30 min
• Total time: about 45 min
• Difficulty: Easy

Ingredients:

• 200g White Button Mushrooms (sliced)
• 180g Risotto rice
• 3 Wienerli sausages (cut into 1cm chunks)
• 3 Cervelat sausages (cut into 1cm chunks)
• 110g Spinach (washed and dried)
• 100ml heavy cream 3 cloves of garlic (finely minced)
• 2 onions (small, diced)
• Grated Parmesan (optional topping)
• 1 chicken bouillon cube, 650ml water 1½ tbsp olive oil
• Seasonings: White pepper to taste; Salt to taste

Steps:

1. Start off by prepping all the sausages as listed, along with the garlic, onions, and spinach. Pat the spinach dry before cooking. In a tall pitcher, add in one chicken bouillon cube and 650ml of water, stir until the cube starts to melt.
2. In a large saucepan, heat up 1 tbsp olive oil over medium-high heat. First, toss in the garlic and stir-fry for around 10 seconds. Toss in the mushrooms and slowly turn up the heat to high. The mushrooms will start to sweat; do not stir so often, but only when you think it’s sticking to the pan.
3. Cook for about 2 minutes before flipping it over to the other side; continue cooking for another 3 minutes. The mushrooms will start to wither and shrink to ½ their original size; let them keep cooking until it’s a nice golden color.
4. Remove the mushrooms from the pan and add ½ tbsp olive oil. Make sure to reduce the heat to medium and add in the onions. Stir constantly until the onions are turning translucent. Cook for another 30 seconds until it’s just starting to turn golden.
5. Add in the risotto rice and stir until the edges look translucent. Add in a ladle at a time of the chicken bouillon water, as soon as the water added from before seems absorbed.
6. The rice will start to be done at the 18 minute mark, but before finishing it off; add in the spinach. The water from the spinach will soften it more, so continue cooking for another 2 minutes, while adding more water if needed.
7. Finish off the risotto by pouring in heavy cream and stirring in the sausages as well as the mushrooms. Cook for another minute and take it off the stove.
8. Top with grated parmesan and enjoy!

Practical Tips

• For sausages, you’d need two different types for a variation in flavour but make sure to use precooked ones for this recipe.
• If you prefer a creamier sauce, add in about 30g-40g of the grated Parmesan when you are adding the heavy cream at the end.

Chelsea Aye

Spinach & Sausage Risotto with Mushrooms

A creamy risotto made with sliced white button mushrooms, Wienerli and Cervelat sausages, spinach, and Parmesan, cooked in chicken bouillon water.

Print Recipe Pin Recipe

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 200 g White Button Mushrooms sliced
• 180 g Risotto rice
• 3 Wienerli sausages cut into 1cm chunks
• 3 Cervelat sausages cut into 1cm chunks
• 110 g Spinach washed and dry
• 100 ml heavy cream
• 3 cloves garlic finely minced
• 2 onions small diced
• Grated Parmesan optional topping
• 1 cube chicken bouillon cube
• 650 ml water
• 1½ tbsp olive oil
• White pepper to taste
• Salt to taste

Method

 

1. Start off by prepping all the sausages as listed, along with the garlic, onions and spinach. Pat the spinach dry before cooking. In a tall pitcher, add in one chicken bouillon cube and 650ml of water, stir until the cube starts to melt.
2. In a large saucepan, heat up 1 tbsp olive oil to medium high heat. First, toss in the garlic and stir fry for around 10 seconds. Toss in the mushrooms and slowly turn up the heat to high. The mushrooms will start to sweat, do not stir so often but only when you think it’s sticking to the pan.
3. Cook for about 2 minutes before flipping it over to the other side, continue cooking for another 3 minutes. The mushrooms will start to wither and shrink to ½ their original size, let it keep cooking until it’s a nice golden color.
4. Remove the mushrooms from the pan and add ½ tbsp olive oil. Make sure to reduce the heat to medium and add in the onions. Stir constantly until the onions are turning translucent. Cook for another 30 seconds until it’s just starting to turn golden.
5. Add in the risotto rice and stir until the edges look translucent. Add in a ladle at a time of the chicken bouillon water, as soon as the water added from before seems absorbed.
6. The rice will start to be done at the 18 minute mark, but before finishing it off; add in the spinach. The water from the spinach will soften it more so continue cooking for another 2 minutes, while adding more water if needed.
7. Finish off the risotto by pouring in heavy cream and stirring in the sausages as well as the mushrooms. Cook for another minute and take it off the stove.
8. Top with grated parmesan and enjoy!

Notes

For sausages, use two different types for variation in flavour but make sure to use precooked ones. If you prefer a creamier sauce, add in about 30g-40g of the grated Parmesan when you are adding the heavy cream at the end.

Total time: about 45 min.