Chardonnay Risotto with Italian Sausage Marinara
Prep time
Cook time
Total time
  • 1 lb mild italian sausages, casing removed and rolled into balls about 1'' in diameter
  • 6 cloves garlic, minced
  • 1 small yellow onion, diced
  • 8 oz white mushrooms, sliced
  • 24 oz traditional marinara sauce
  • 2 shallots, minced
  • 1½ cups Arborio rice
  • ½ cup Chardonnay white wine
  • 6 cups low-sodium chicken broth
  • ⅓ cup grated parmesan cheese
  • 8 oz baby spinach leaves
  • 4 basil leaves, thinly sliced
  1. Heat 1½ tablespoons extra virgin olive oil in a large saute pan over medium heat. Add the sausage balls, and cook for about 5 minutes, until cooked through. When you first drop them into the saute pan, don't move them around until the bottoms have browned. Plate, and set aside.
  2. Leave the heat on medium, then add ½ tablespoon extra virgin olive oil into the same saute pan. Add in the diced onions and half the garlic (3 cloves minced), and cook until the onions are soft and translucent, about 4 minutes. Add the mushrooms, and cook for another 2 minutes, until the mushrooms soften. Stir in the pasta sauce, and simmer for 10 minutes.
  3. In a dutch oven or medium pot, heat up 1 tablespoon olive oil. Add the shallots and garlic, and cook for 2 minutes, until they turn slightly brown. Add the Arborio rice and stir to toast them for 2 minutes. Stirring often, add the wine and cook until the liquid is absorbed. Slowly stir in 1 cup of chicken broth, then stir frequently until the liquid is absorbed. Repeat, one cup at a time, with the remaining chicken broth (about 30 minutes). Stir in the parmesan cheese, then salt and pepper to taste. Remove from the heat.
  4. Plate a handful of baby spinach. Top with a serving of risotto, followed by the sauce. Garnish with the fresh basil, then serve.
Best not to go overboard with the marinara sauce when serving the risotto!
Recipe by Sprig and Flours at