Meat-free Friday–Mushroom Risotto!

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I just tried this recipe last night, and it was a winner with the entire family!  The original recipe came from the October 2012 issue of Family Circle Magazine (photo from Home Décor Trend), but I’ve made several changes.  Enjoy!


Ingredients
4 cups or 32 oz vegetable broth
4 tblsp olive oil
1 tblsp white truffel oil (optional)
1 onion, chopped
1 package Smart Sausage Italian style soysage, chopped into small pieces
3/4 lb mixed mushrooms, sliced
2 1/2 cups arborio rice
1 cup red wine (I used Merlot)
28 oz can diced tomatoes, drained
1 tsp black pepper (more if you like spicier)
1 5 oz bag baby spinach
shredded Italian blend or Parmesan cheese

Instructions
1)  In a large bowl, combine vegetable broth and 2 cups water
2)  Heat the oil in a large pot.  Add onion and cook for about 3 minutes.  Add soysage and mushrooms and cook for another 3 minutes, stirring occasionally.
3)  Stir in rice and cook for about 1 minute.  Add wine and cook until the liquid has evaporated.
4)  Add about 1 cup of the broth/water mixture.  Stir until the liquid is gone.  Add another cup of broth/water.  Stir until liquid is gone.  Repeat until all liquid is gone and the rice is tender. (Takes about 1/2 hour)
5)  Stir in tomatoes and pepper to taste.  Add spinach and stir until it has wilted.
6)  Serve risotto with cheese garnish.