What We Ate: Spinach and Sausage Risotto

I had my doubts about this one. It's actually been pinned for quite a while now. But when you run out of new ideas, you turn to the old ideas.

And I'm so glad I did. And Mike is too.

Sausage and Spinach Risotto

The Stuff:

3 cups fat-free chicken broth
1 1/3 cups water
16 oz pork sausage, crumbled
1 Tbsp Italian Seasoning
1/2 cup chopped onion
2 garlic cloves, minced
1 cup white rice
6 oz baby spinach
Parmesan cheese

The Doing:

Bring broth and 1 cup water to a simmer and keep warm over low heat. Heat large skillet over medium heat. Add sausage to pan and cook until browned. Add onion, garlic and Italian Seasoning. Cook for 1 minuted. Add rice and cook for 1 minute, stirring constantly. Stir in 1/3 cup water and cook until absorbed. Stir in 1 cup broth mixture and cook until liquid is nearly absorbed. Continue to add remaining broth mixture, 1/2 cup at a time, stirring until each portion of broth is absorbed before adding the next. Remove pan from heat and add spinach, stirring until it wilts. Top with Parmesan cheese.