Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Gluten-Free
Turkey Sausage and Spinach Risotto, Tomato Salad
Recipe

19 INGREDIENTS • 14 STEPS • 45MINS

Turkey Sausage and Spinach Risotto, Tomato Salad

4.3
3 ratings
"What’s more satisfying than rich, creamy risotto? Northern Italy’s most famous rice dish is a glorious combination of the delicate Arborio grain, savory broth and delectable cheese, made even more delicious in this preparation by adding savory turkey sausage." -Kristina Kuzmic
Add to plan
logo
Turkey Sausage and Spinach Risotto, Tomato Salad
Save
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"What’s more satisfying than rich, creamy risotto? Northern Italy’s most famous rice dish is a glorious combination of the delicate Arborio grain, savory broth and delectable cheese, made even more delicious in this preparation by adding savory turkey sausage." -Kristina Kuzmic
45MINS
Total Time
$13.97
Cost Per Serving
Ingredients
Servings
2
US / Metric
Arborio Rice
1 cup
Arborio Rice
White Cooking Wine
1/2 cup
White Cooking Wine
Parmesan Cheese
1/2 cup
Parmesan Cheese
Dijon Mustard
1 Tbsp
Dijon Mustard
Lemon
1
Lemon
Apple Cider Vinegar
1 Tbsp
Apple Cider Vinegar
Granulated Sugar
1/2 Tbsp
Granulated Sugar
Fresh Baby Spinach
4 3/4 cups
Fresh Baby Spinach
Chicken Base
3 pckg
Chicken Base
Tomato
2
Tomatoes
Fresh Basil
1/2 cup
Fresh Basil
Shallot
2
Shallots
Garlic
1 clove
Garlic
Turkey Sausage
2
Turkey Sausages
Fresh Chives
6 stalks
Fresh Chives
Unsalted Butter
2 Tbsp
Unsalted Butter
Olive Oil
3 Tbsp
Olive Oil
Salt
1/2 tsp
Salt
Olive Oil
1/2 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
2820
Fat
167.2 g
Protein
155.5 g
Carbs
222.4 g
Add to plan
logo
Turkey Sausage and Spinach Risotto, Tomato Salad
Save
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Mince one of the Shallots (2) and set aside. Slice the other shallot into thin rings and place in a medium bowl. Mince the Garlic (1 clove) and set aside. Remove the Fresh Basil (1/2 cup) leaves from the stems and discard the stems. Roughly chop the basil and set aside.
step 1 Mince one of the Shallots (2) and set aside. Slice the other shallot into thin rings and place in a medium bowl. Mince the Garlic (1 clove) and set aside. Remove the Fresh Basil (1/2 cup) leaves from the stems and discard the stems. Roughly chop the basil and set aside.
step 2
Mince Fresh Chives (6 stalks) and set aside for garnish. Zest the Lemon (1) into a small bowl. Juice the lemon into another small bowl and discard seeds.
step 2 Mince Fresh Chives (6 stalks) and set aside for garnish. Zest the Lemon (1) into a small bowl. Juice the lemon into another small bowl and discard seeds.
step 3
Pour the Apple Cider Vinegar (1 Tbsp) over the sliced shallots in the medium bowl. In another bowl, combine Salt (1/4 tsp), half of the garlic clove, a half teaspoon of Granulated Sugar (1/2 Tbsp), Dijon Mustard (1 Tbsp), and Olive Oil (2 Tbsp). Mix well.
step 3 Pour the Apple Cider Vinegar (1 Tbsp) over the sliced shallots in the medium bowl. In another bowl, combine Salt (1/4 tsp), half of the garlic clove, a half teaspoon of Granulated Sugar (1/2 Tbsp), Dijon Mustard (1 Tbsp), and Olive Oil (2 Tbsp). Mix well.
step 4
Cut each Tomatoes (2) into wedges of eight and add them to the bowl with the shallots. Add the dressing and the sliced basil, toss gently, and hold for plating.
step 4 Cut each Tomatoes (2) into wedges of eight and add them to the bowl with the shallots. Add the dressing and the sliced basil, toss gently, and hold for plating.
step 5
Heat a large saucepan over medium high heat. When hot, add Olive Oil (1 Tbsp). Remove the casings from the Turkey Sausages (2) and crumble into the hot pan. Saute until browned, about five minutes.
step 5 Heat a large saucepan over medium high heat. When hot, add Olive Oil (1 Tbsp). Remove the casings from the Turkey Sausages (2) and crumble into the hot pan. Saute until browned, about five minutes.
step 6
Add the Fresh Baby Spinach (4 3/4 cups) to the pan and saute quickly while stirring for one minute. Remove from heat. Remove turkey and spinach from saucepan.
step 6 Add the Fresh Baby Spinach (4 3/4 cups) to the pan and saute quickly while stirring for one minute. Remove from heat. Remove turkey and spinach from saucepan.
step 7
Bring four cups of water to boil in a medium saucepan with Chicken Base (3 pckg) and stir. Place a large saucepan over medium high heat. When hot, add Olive Oil (1/2 Tbsp), minced shallots, and remaining garlic. Saute for one minute.
step 7 Bring four cups of water to boil in a medium saucepan with Chicken Base (3 pckg) and stir. Place a large saucepan over medium high heat. When hot, add Olive Oil (1/2 Tbsp), minced shallots, and remaining garlic. Saute for one minute.
step 8
Deglaze with White Cooking Wine (1/2 cup) and cook for two minutes.
step 8 Deglaze with White Cooking Wine (1/2 cup) and cook for two minutes.
step 9
Add the Arborio Rice (1 cup) and saute for two minutes while stirring constantly.
step 9 Add the Arborio Rice (1 cup) and saute for two minutes while stirring constantly.
step 10
Add one cup of broth to the risotto. Reduce the heat to medium and stir until the broth is absorbed, about five minutes.
step 10 Add one cup of broth to the risotto. Reduce the heat to medium and stir until the broth is absorbed, about five minutes.
step 11
Continue to ladle broth in half cup increments at a time, while stirring consistently. Keep adding broth until fully absorbed and rice is creamy and tender.
step 11 Continue to ladle broth in half cup increments at a time, while stirring consistently. Keep adding broth until fully absorbed and rice is creamy and tender.
step 12
Finish risotto by adding the Unsalted Butter (2 Tbsp), Parmesan Cheese (1/2 cup), spinach sausage mixture, lemon juice, and Salt (1/4 tsp). Stir again.
step 12 Finish risotto by adding the Unsalted Butter (2 Tbsp), Parmesan Cheese (1/2 cup), spinach sausage mixture, lemon juice, and Salt (1/4 tsp). Stir again.
step 13
Scoop an even amount of risotto into two bowls. Serve the tomato salad on the side. Garnish the risotto with the lemon zest and chives.
step 13 Scoop an even amount of risotto into two bowls. Serve the tomato salad on the side. Garnish the risotto with the lemon zest and chives.
step 14
Serve and enjoy!
step 14 Serve and enjoy!
Tags
Gluten-Free
Shellfish-Free
Winter
0 Saved
top