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
*To prepare the peppers in advance: 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.
2. In a large stockpot, heat oil over med-high heat. Add sausage and onion; cook 5 min or until sausage is cooked through.
3. Add prepared yellow peppers and sage; season with salt and pepper to taste.
4. Add rice and cook, stirring, 1-2 min.
5. Add wine and cook, stirring until absorbed.
6. 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.
7. Stir in grated apple and spinach; remove from heat and serve.