Sausage Risotto With Spinach And Tomatoes

• 3 1/2 cups chicken broth
• 1 pkg. Jimmy Dean(R) Premium Pork Regular Roll Sausage
• 2 cups chopped leeks (white portions only)
• 1 cup chopped fennel bulb
• 2 cloves garlic, minced
• 1 cup uncooked Arborio rice
• 1/2 cup dry white wine or chicken broth
• 1 pkg. (6 ounces) fresh baby spinach
• 2 cups grape tomatoes, halved
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 1/2 teaspoon ground black pepper
• 1/4 cup (1 ounce) grated Parmesan cheese

1. Bring broth to a boil in 2-quart saucepan. Reduce heat to LOW to keep broth hot.
2. Cook sausage, leeks and fennel in large skillet over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return to skillet. Add garlic; cook 1 minute. Stir in rice; cook 3 minutes, stirring frequently.
3. Stir in wine; cook until wine is almost completely absorbed. Add 1/2 cup of the warm broth; cook until broth is absorbed, stirring constantly. Repeat with remaining broth, adding 1/2 cup at a time. (This will take about 20 minutes.)
4. Stir in spinach, tomatoes, basil, and pepper; cook just until spinach is wilted, stirring frequently. Sprinkle with cheese.

chicken broth, sausage, leeks, fennel bulb, garlic, rice, white wine, baby spinach, grape tomatoes, fresh basil, ground black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/jimmy-dean-sausage-risotto-spinach-tomatoes (may not work)