Spinach and Mushroom Risotto

1 tablespoon olive oil
4 ounces mild Italian sausage, casings removed
1 medium onion, chopped
8 ounces assorted mushrooms, sliced
1 tablespoon McCormick Gourmet™ Tuscan Seasoning
1 cup Arborio rice
1/4 cup dry white wine
4 cups Kitchen Basics® All Natural Original Chicken Stock, heated
2 cups baby spinach leaves
1/3 cup grated Parmesan cheese, divided

Directions

1. Heat oil in large saucepan on medium heat.
2. Add sausage; cook until browned, stirring to break into small chunks.
3. Add onion, mushrooms and Seasoning; cook and stir 5 minutes or until onion and mushrooms are tender
4. Stir in rice. Cook and stir 1 minute to toast rice.
5. Add wine; cook and stir 1 minute or until absorbed
6. Stirring constantly, add warm stock, 1/2 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 25 minutes for all of the stock mixture to be absorbed and the risotto to become thick and creamy.)
7. Remove from heat.
8. Stir in spinach and 1/4 cup of the Parmesan cheese.
9. Sprinkle with remaining cheese. Serve immediately