Risotto is one of those dishes that just screams comfort – it’s warmth, its creaminess, the way the flavors meld together in the pot. It is one of my favorite meals to make, especially when the weather turns cool (although who wouldn’t love a wine-infused dish anytime…??)
Not only is risotto delicious, it’s also a lot of fun. It is the perfect base for seasonal flavor combinations or all-time favorites or whatever your heart desires…and as long as you keep stirring, it’s hard to mess up!
So when I found myself enjoying a(nother) glass of delicious mulled apple Hallowine the other day, I got to thinking. This would be even MORE delicious as risotto….!? Or at least a fun excuse to have a glass with dinner! (Since Hallowine is only available in Fall, you really have to enjoy it every chance you get… 🙂
- 3 cups chicken broth
- 1 Tbsp olive oil
- 1 package approx 1 lb sweet Italian turkey sausage, casings removed
- *2 large yellow peppers roasted/peeled/chopped
- 1 small red onion finely chopped
- 2 tsp ground sage
- 1 cup Arborio rice
- 1 cup Hallowine wine
- 1/2 cup peeled grated apple (I used Braeburn)
- 5 cups fresh spinach
Combine chicken broth with 1 cup water; bring to a simmer and keep warm over low heat.
In a large stockpot, heat oil over med-high heat. Add sausage and onion; cook 5 min or until sausage is cooked through.
Add *prepared yellow peppers and sage; season with salt and pepper to taste.
Add rice and cook, stirring, 1-2 min.
Add wine and cook, stirring until absorbed.
Reduce heat to medium. Add 1 cup warm chicken broth mixture and stir occasionally until fully absorbed. Continue stirring and add broth 1 cup at a time, waiting until it has been fully absorbed before adding more. Cook and stir until rice is creamy and tender.
Stir in grated apple and spinach; remove from heat and serve.
*To prepare the peppers: Brush with vegetable oil, place on a baking sheet and broil under high heat, turning once or twice until all sides are charred. Remove to a heat-proof bowl and cover with plastic wrap to loosen the skins. Once cool, they are easy to peel.