Directions

1. 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.
2. Add onions and garlic to skillet, and cook until onions are translucent, about five minutes. Add rice and saute for two minutes, stirring frequently.
3. 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.
4. Once spinach is fully wilted and sausage is hot, sprinkle risotto with parmesan cheese and serve immediately.