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Finished Result of Spinach & Sausage Risotto
Chelsea AyeChelsea 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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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. Prep sausages, garlic, onions, and spinach as listed; pat spinach dry. In a tall pitcher, stir one chicken bouillon cube into 650ml water until it starts dissolving.
  2. Heat 1 tbsp olive oil in a large saucepan over medium-high heat. Stir-fry garlic around 10 seconds. Add mushrooms; gradually raise heat to high. Stir only if sticking as mushrooms sweat.
  3. Cook about 2 minutes, flip, then cook another 3 minutes. Continue until mushrooms shrink to ½ size and turn golden.
  4. Remove mushrooms. Add ½ tbsp oil; reduce heat to medium. Add onions; stir constantly until translucent, then cook another 30 seconds until just golden.
  5. Stir in rice until edges look translucent. Add bouillon water a ladle at a time, letting each absorb before adding more.
  6. Rice starts to be done at 18 minutes. Before finishing, add spinach; cook another 2 minutes, adding water if needed as spinach releases moisture.
  7. Stir in cream, sausages, and mushrooms. Cook another minute; remove from heat.
  8. Top with grated parmesan.

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.