I have pasta on the brain- I have been craving something rich and creamy, and risotto absolutely fills the role...yum. Beer, cheese, Italian, and risotto. I am in heaven- thank to Gourmet Betty for helping with this craving!
Beer and Cheddar Cheese Risotto
1 Tbs extra-virgin olive oil
1 small onion (I used a scallion because I was all out on onions- gasp!)
1 garlic clove, chopped
1 12oz beer (I used Sam Adams Coastal Wheat)
1 1/2 cup fat free, low sodium chicken broth
1 cup arborio rice
1 Tbsp unsalted butter
1/4 pound Italian sausage (casings removed)
1/4 cup cheddar cheese (reduced fat)
1/2 bag fresh spinach, chopped
In a medium to large saucepan, heat oil over medium heat. Add the onion, garlic, and Italian sausage. Cook and break apart sausage.
At the same time, heat up broth in a small pot and keep warm.
Once the sausage is cooked, add the rice and stir until toasted, about 4 minutes.
Add a third of the beer to the toasted rice, cook until liquid is absorbed, then continue to add beer 2 more times until the bottle is empty. Then add the broth is 1/2 cup increments. Wait until the liquid is absorbed before adding additional liquid to the pan.
Cook until the rice is tender and creamy. Stir in the butter, cheese, and spinach until well mixed. Add Salt and Pepper to taste. Serve and enjoy!
Serves 4, 11 points a serving.