Combine the beetroot and stock inside a medium saucepan over high temperature. Provide the boil. Reduce heat to low and in a gentle simmer.
Heat half the oil inside a large saucepan over medium heat. Add some sausage and prepare, stirring and dumping a wood spoon, for five minutes or until sausage is brown throughout. Make use of a slotted spoon to transfer to some bowl.
Heat remaining oil within the pan. Add some fennel and garlic clove towards the pan and prepare, stirring, for five minutes or until onion softens. Add some grain and stir for just two minutes or before the grains appear slightly glassy. Add some wine towards the grain and stir continuously having a wooden spoon before the liquid is totally absorbed. Add 1/2 cup (125ml) from the beetroot mixture and stir until liquid is totally absorbed. Continue adding the stock, a ladleful at any given time, stirring continuously, allowing the liquid to become absorbed before adding more. Prepare for 25 minutes or before the grain is tender yet firm towards the bite and also the risotto is creamy. Remove from heat and stir within the sausage, green spinach and parmesan. Season with pepper and salt. Serve immediately.
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