May Contain: Mustard, Sulphites, Wheat, Gluten, Egg, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish
Tip: In Step 1, add ½ cup water at a time as instructed, until the grains are tender and dish has a creamy texture.
Add arborio rice to a large wide saucepan with 2 cups (4 cups for 4 servings) water and crumble in vegetable stock cube. Bring to a boil, then reduce heat to medium, stirring frequently to prevent scorching. Cook for 22-25 minutes, adding ½ cup water at a time as the rice cooks and water absorbs, until grains are tender and rice is creamy.
Wash cremini mushrooms and cut into bite-sized wedges. Dice shallot into ¼ inch cubes.
Begin Cooking Mushrooms
Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large skillet over medium-high. Once hot, add mushrooms to skillet. Cook for 3-5 minutes, stirring halfway through until tender and beginning to brown.
Finish Preparing Ingredients
Wash thyme and spinach. Pick and chop thyme leaves. Form Beyond Italian sausage into ½ inch balls.
Stir meatballs, shallots, thyme, garlic, and spice blend into skillet. Cook for about 2-3 minutes or until shallots are tender.
When rice grains from Step 1 are tender, stir mushroom and sausage mixture into saucepan with arborio rice. Stir spinach, parmesan cheese, and 2 tbsp. (4 tbsp. for 4 servings) butter into saucepan. Cook for 2-3 minutes, or until spinach is bright green and tender, and meatballs are an internal temperature of 165°F. Season to taste with salt and pepper.
Divide risotto into large serving bowls. Enjoy!