Prep Time: 30 Minutes
Cook Time: 30 Minutes
This is the perfect risotto without having to stir it for 30 minutes straight! For all my vegetarian friends out there…just leave out the sausage. You won’t even miss it!
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 1/2 cups Arborio rice
6 oz. baby spinach
24 oz. chicken or vegetable broth
2 cups spicy chicken sausage
8 oz. sliced button mushrooms
1/4 teaspoon lemon pepper seasoning
1 tablespoon sherry
1 cup Parmesan cheese, shredded, divided, plus extra for serving
Preheat the oven to 400 degrees.
Heat the oil in a Dutch oven or large oven-proof stockpot over medium heat. Add the onions and sausage and cook them for about 5 minutes or until onions are tender. Add the rice and stir to coat it. Stir in the spinach, broth, mushrooms, and lemon pepper. Bring it to a boil and simmer it for 7 minutes.
Stir in 3/4 cup cheese, and then sprinkle the remaining 1/4 cup cheese on top. Cover the pot and bake it for 25 minutes.
Remove the pot from the oven, stir in the sherry (optional) and return it to the oven for 5 more minutes, uncovered. Serve it immediately, topped with the additional Parmesan cheese, if desired.