I had never cooked with fennel or leeks so this was going out on a limb for me. Jasmine doesn't like sausage so she kind of ate around that. Bret and Alex both said that it was a "redo". YEAH!

Ingredients

• 3-1/2 cups chicken broth
• 1 pkg. Regular Flavor Jimmy Dean Pork Sausage
• 2 cups chopped leeks (white portion only)
• 1 cup chopped fennel bulb
• 2 garlic cloves, minced
• 1 cup uncooked arborio rice
• 1/2 cup white wine or chicken broth
• 1 package (6 oz.) fresh baby spinach
• 2 cups grape tomatoes, halved
• 2 Tbsp. minced fresh basil or 2 tsp. dried basil
• 1/2 tsp. pepper
• 1/4 cup grated Parmesan cheese

Directions

In a small saucepan, heat broth and keep warm. In a large skillet, cook the sausage, leeks and fennel over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in rice; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed.

Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the spinach, tomatoes, basil and pepper; cook and stir until heated through. Sprinkle with cheese; serve immediately.

http://jimmydean.com/recipes/