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Smoky Basque Chicken Sausage & Spinach Risotto

This one-pan Basque-inspired risotto combines savory chicken sausage, sweet peppers, cherry tomatoes, and tender spinach in a buttery smoked-paprika sauce.

  • Total time: 45 minutes
  • Servings: —
  • Estimated total cost: About $4–$6 for one serving, excluding pantry staples
  • Calories per serving: —

Ingredients

  • Simple Truth® Mild Italian Chicken Sausage
    4 oz
  • Fresh Red Hothouse Bell Pepper
    1/2 pepper
  • Kroger® Tender Baby Spinach Bag Salad
    2 packed cups
  • cherry tomatoes
    1/2 cup
  • risotto rice
    1/2 cup
  • low-sodium chicken stock
    1 1/2 cups
  • yellow onion
    1/4 cup finely chopped
  • garlic
    1 clove
  • olive oil
    2 teaspoons
  • unsalted butter
    1 tablespoon
  • smoked paprika
    1/2 teaspoon
  • sherry vinegar
    1 teaspoon
  • kosher salt
    1/4 teaspoon, plus up to 1/8 teaspoon to taste
  • black pepper
    1/8 teaspoon
  • fresh parsley
    1 tablespoon chopped
  • Campo Viejo™ Rioja Tempranillo
    1 bottle $9.99

Instructions

  1. Slice 4 ounces chicken sausage into 1/2-inch rounds; dice 1/2 red bell pepper, halve 1/2 cup cherry tomatoes, finely chop 1/4 cup yellow onion and 1 tablespoon parsley, mince 1 garlic clove, and measure 2 packed cups baby spinach.

  2. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Cook the sliced 4 ounces chicken sausage for about 5 minutes, turning occasionally, until browned and cooked to 165°F; transfer it to a plate.

  3. Add 1 teaspoon olive oil, 1/2 diced red bell pepper, 1/4 cup yellow onion, 1 minced garlic clove, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook for 4 minutes, then stir in 1/2 cup cherry tomatoes.

  4. Stir in 1/2 cup risotto rice and cook for 1 minute. Add 1 teaspoon sherry vinegar and cook for 1 minute, scraping up the browned bits.

  5. Add 3/4 cup low-sodium chicken stock and simmer for 8 minutes, stirring frequently. Add another 3/4 cup low-sodium chicken stock and simmer for 10 minutes, stirring frequently, until the rice is creamy and tender.

  6. Fold in the cooked 4 ounces chicken sausage and 2 packed cups baby spinach; cook for 2 minutes until the spinach wilts. Remove from the heat, stir in 1 tablespoon unsalted butter and 1 tablespoon chopped parsley, and rest for 2 minutes. Taste and add up to 1/8 teaspoon kosher salt if needed, then plate in one shallow bowl.

Want more detail? See the temperature guide.

Health: Approximately 730 calories with about 25 grams of protein, leafy greens, and satisfying carbohydrates.

Drink pairing: A medium-bodied Tempranillo complements the sausage, tomatoes, and smoky paprika.

Wine picks:

  • Campo Viejo™ Rioja Tempranillo $9.99 1 bottle

Why it works: Campo Viejo Rioja Tempranillo is an excellent match for this smoky, savory risotto: its medium body and red-fruit character complement the chicken sausage and tomatoes, while its gentle spice and oak notes echo the smoked paprika without overpowering the creamy rice and spinach.

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You asked

would a merlot or a can be a better pair?

Careme

Merlot would be the better pairing. Its softer tannins and rounder fruit suit the creamy risotto, chicken sausage, tomatoes, and vinegar without overwhelming them.

Choose Cabernet Sauvignon only if it’s light and fruit-forward; avoid a heavily oaked or highly tannic bottle. Serve either slightly cool, around 60–65°F.

You asked

does a cab sauv work as a pairing?

Careme

Yes, especially a lighter, fruit-forward Cabernet Sauvignon with moderate tannins. The sausage and butter can support it, though a big, heavily oaked Cabernet may overpower the risotto and make the tomatoes and red wine vinegar taste sharper.

Serve it slightly cool, around 60–65°F. If your Cabernet is bold, use the full tablespoon of butter to soften the pairing.

You asked

red vinegar instead of sherry vinegar?

Careme

Yes—red wine vinegar is a good 1:1 substitute. Use 1 teaspoon, just as you would the sherry vinegar. It will taste slightly sharper, so you can start with ¾ teaspoon and add the final ¼ teaspoon at the end if needed.

You asked

using simple truth natural Italian chicken sausage. kinda soft to cut into slices. any tweaks?

Careme

Yes—remove the casing and cook it as crumbled sausage instead of slicing.

Heat 1 teaspoon olive oil over medium-high heat, add 4 ounces sausage, and break it into bite-size crumbles with a wooden spoon. Cook for 5–7 minutes until browned and the center reaches 165°F, then transfer it to a plate. Continue with the recipe as written and fold the cooked crumbles back in at the end.

If it sticks while crumbling, chill it in the freezer for 10 minutes first or use damp fingers to pinch it directly into the pan.

You asked

if i want to reduce calories to closer to 650 or less. what should I tweak? less risotto?

Careme

Yes. Reduce the dry risotto rice from 1/2 cup to 1/3 cup and the stock from 1 1/2 cups to about 1 cup. That should remove roughly 100 calories, bringing the meal to about 630 calories.

Keep the sausage, vegetables, and spinach unchanged. For an additional reduction, use 2 teaspoons butter instead of 1 tablespoon, saving about 30 more calories. Start with 3/4 cup stock, then add the remaining 1/4 cup only as needed while cooking.

You asked

confirming this is a meal for one not two?

Careme

Yes—this recipe makes one generous main-dish serving.

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