- 5 minutes
- 30 minutes
- In a large skillet, brown sausage over medium heat, stirring frequently to crumble. Once browned, remove sausage from skillet and set aside. Meanwhile, heat broth and water in a pot.
- Add onions and garlic to skillet, and cook until onions are translucent, about five minutes. Add rice and saute for two minutes, stirring frequently.
- Add warm broth, one cup at a time, stirring constantly between additions until liquid is absorbed, 20-25 minutes. Once rice is fully tender, return sausage to skillet and add baby spinach, stirring to wilt spinach.
- Once spinach is fully wilted and sausage is hot, sprinkle risotto with parmesan cheese and serve immediately.