Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto Recipe

Posted by
Rate It!
Sauteed Polish Sausage with Sweet Yellow Onions, Sauteed Spinach and Mushroom Risotto
Add your photo!
Ingredients
5
Count
Nutrition
1146
Calories
Total time
75
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Heat vegetable oil in a medium sized saute pan. Add the sliced onions to the pan and saute them in vegetable oil for approximately 3 minutes, or until they are tender. Add the sliced polish sausage and saute until each piece is heated through. Serve warm with spinach and risotto.
  2. A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
  3. Sauteed Spinach:
  4. 1 pound fresh spinach, washed and trimmed
  5. 1 medium yellow onion, sliced
  6. 2 tablespoons vegetable oil
  7. 2 cloves garlic, chopped
  8. Salt and pepper
  9. Saute onions in vegetable oil over medium heat until just translucent. Add chopped garlic and continue to saute for 2 minutes. Add spinach and saute until it begins to wilt. Serve immediately. Season with salt and pepper.
  10. Mushroom Risotto:
  11. 2 tablespoons olive oil
  12. 1 medium yellow onion, chopped
  13. 2 cloves Garlic
  14. 1/4 cup porcini mushrooms, reconstituted in water to cover
  15. 1 cup Arborio rice
  16. 1 cup white wine
  17. 1/4 teaspoon salt
  18. 1/8 teaspoon freshly ground black pepper
  19. 6 cups chicken stock
  20. 2 tablespoons Parmesan
  21. Fresh parsley, for garnish
  22. Heat 2 tablespoons of olive oil in a large saute pan over medium heat. Add chopped onion and garlic and saute until the onions become translucent. Add the mushrooms, reserving the mushroom juice, and rice to the pan and toss all of the ingredients together until they are thoroughly mixed. Add white wine to the pan and cook until the liquid is absorbed. Add the reserved mushroom juice, 1 teaspoon of salt and pepper and 1/2 cup of chicken stock to the saute pan. Continuously stir the mixture as you add warm chicken stock, 1/2 cup at a time, until the liquid is absorbed and the rice is cooked al dente and the stock is absorbed into the rice. Remove the pan from heat and add Parmesan and parsley for garnish. Serve immediately.
  23. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1146.33 Kcal (4799 kJ)
Calories from fat 915.93 Kcal
% Daily Value*
Total Fat 101.77g 157%
Cholesterol 238.35mg 79%
Sodium 2986.08mg 124%
Potassium 843.56mg 18%
Total Carbs 9.01g 3%
Dietary Fiber 0.55g 2%
Protein 47.95g 96%
Vitamin C 4mg 7%
Iron 3.4mg 19%
Calcium 46.4mg 5%
Amount Per 100 g
Calories 311.5 Kcal (1304 kJ)
Calories from fat 248.89 Kcal
% Daily Value*
Total Fat 27.65g 157%
Cholesterol 64.77mg 79%
Sodium 811.43mg 124%
Potassium 229.23mg 18%
Total Carbs 2.45g 3%
Dietary Fiber 0.15g 2%
Protein 13.03g 96%
Vitamin C 1.1mg 7%
Iron 0.9mg 19%
Calcium 12.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 31.3
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top