Sweet Italian Chicken Risotto

Sweet Italian Chicken Risotto


  • 1-12oz package (cooked) Sweet Italian Chicken Sausage,cut into 1/4” slices

  • 1 tbsp olive oil

  • 1 cup chopped sweet onion

  • 1 tbsp minced fresh garlic

  • ½ tsp dried thyme

  • 1-1/4 cups Arborio rice

  • 1 cup Chardonnay or other dry white wine

  • 4 cups chicken broth, low-sodium

  • 3 cups chopped spinach


  1. Heat broth in a saucepan

  2. In a heavy, large Dutch oven or saucepan, heat oil over medium heat.

  3. Sauté sausage and onion until onion is translucent, about 3 minutes.

  4. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds

  5. Add rice and wine; stir 1-2 minutes or until wine is absorbed

  6. Add 2 cups of stock. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes

  7. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 10-15 minutes

  8. Stir in spinach to wilt and 1/4 cup Parmesan; cook 1 minute or until heated throughout.

  9. Season with 1/4 tsp black pepper.

  10. Garnish with parsley and remaining cheese.

  11. Serve immediately.

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