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Hallowine Risotto

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Cook Time: 30 minutes
Total Time: 30 minutes
Author: Cathy Trochelman

Ingredients

  • 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

Instructions

  • 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.