You won't believe how easy it is to make this Tomato and Sausage Risotto! It's packed with flavor thanks to tomatoes, ground sausage, baby spinach, and parmesan cheese and is a meal that's simple enough to make on a weeknight.
(This recipe was originally published in February 2008, but was updated with new content and photos in 2021).
There are few foods I love more than risotto. I honestly believe I could be happy making a different kind of risotto for dinner every night for the rest of my life and that I would never ever get sick of it.
You've probably heard people say that risotto is really hard to make. But that's false information! Sure, it takes a little paying attention to and some time, but risotto is really not difficult at all.
I make it ALL the time with all kinds of flavor combinations like garlic parmesan, chicken parmesan, and BLT.
And once you taste how delicious this tomato and sausage risotto is, you'll believe that every single second worthing on it is well worth it!
Why Do People Say Risotto is Hard to Make?
I think the main reason people claim risotto is hard to make is because you do have to pay attention to it and make sure to stir it.
If you completely ignore a pot of risotto, the rice will stick to the bottom of the saucepan and become a mess.
BUT! That doesn't mean you have to stir it constantly. You'll slowly add a broth mixture into it (often chicken or vegetable broth, but in this recipe, a mixture of diced tomatoes and water) and let it cook until the liquid is absorbed, stirring every now and then so the rice doesn't stick.
As you're cooking the risotto, you can be free to move about the kitchen and get other things done, so long as you remember to go back and stir from time to time.
In my mind, risotto is incredibly easy and perfect for a weeknight dinner!
Why You'll Love This Recipe
Risotto is especially fun because there are so many ways you can make it. One of my favorites involves blue cheese and kale. And another involves jalapeño and cheddar cheese. I even have a breakfast risotto recipe!
It's easy to make vegetarian risotto and I almost always do, but sometimes you want something with a little more heft or some meat! This tomato and sausage risotto involves tomatoes and sausage - you can use either sweet Italian or spicy, but I've even made it with chicken sausage. It also has a lot of baby spinach mixed in.
One of my favorite things about this risotto is that it makes a whole meal. You don't need to make any sides, unless you want to bring in another vegetable.
How to Make Tomato and Sausage Risotto
In a small saucepan over medium heat, bring diced tomatoes (in juice) and water to a simmer. Lower heat and keep mixture warm.
In a separate large saucepan over medium heat, add olive oil. When oil is hot, add in sausage and onion. Using a wooden spoon or spatula, break up the sausage as it cooks. Cook for about 5 minutes until sausage is cooked through and onions are soft.
Add arborio rice to the saucepan and cook for about 2 minutes, stirring a bit, until it’s translucent around the edges.
Add in white wine and stir a bit (scraping up any bits from the bottom of the saucepan) until the wine is totally absorbed, 2 minutes.
If you prefer not to use white wine, you can use a little chicken or vegetable stock instead.
Add about 2 cups of the warm tomato mixture and stir occasionally until it has absorbed into rice completely, 3-4 minutes.
Continue adding the mixture 1 cup at a time, stirring after each addition, and waiting to add more until liquid is all absorbed. Stir occasionally.
When rice is creamy and al dente, you can stop (you may not need to add all the liquid).
Remove saucepan from heat and mix in salt and pepper, chopped spinach, parmesan cheese, and butter.
Serve risotto in bowls and top with additional parmesan cheese. Because you should always add additional parmesan cheese to everything you do!
Doesn't this look like the most perfect meal? It's also absolutely packed with flavor and one of the most satisfying meals I can think of.
Despite not involving any cream and just a little bit of cheese, risotto is incredibly creamy.
And it's all made in just two saucepans. Which means cleanup is also super easy!
After you pack way the leftovers, of course. The leftovers of this tomato and sausage risotto also make the most delicious lunch!
More Risotto Recipes
If you're like me and could happily eat risotto ALL THE TIME, you're going to want some more risotto recipe ideas. Here are some of my favorites:
- BLT Risotto
- Lemon and Fennel Risotto with Mussels
- Breakfast Risotto with Bacon and Poached Egg
- Red Wine Olive Risotto
- Blue Cheese Risotto with Kale
- Jalapeño Cheddar Risotto
- Mushroom Risotto
- Smoked Haddock Risotto (from Skinny Spatula)
- Black Truffle Risotto (from Went Here 8 This)
That should give you a good start!
But seriously, once you learn how easy it is to make risotto, you'll be able to come up with all kinds of fun variations on it. The options really are endless as it's delicious with pretty much any vegetable, meat, or combination of.
You can also try making a risotto-style dish with different grains, rather than just arborio rice. Like this Spelt Risotto.
Have you ever made risotto before?
📖 Recipe
Tomato and Sausage Risotto
Ingredients
- 1 can (28 oz.) diced tomatoes (in juice)
- 3 cups water
- 1 Tbsp olive oil
- 1 lb. spicy sausage (can also use sweet Italian sausage), casings removed
- ¾ cup diced onion (from 1 small onion), diced
- 1 cup arborio rice
- ½ cup dry white wine
- ¼ tsp salt
- ¼ tsp pepper
- 9 oz. baby spinach, roughly chopped
- ½ cup grated parmesan, plus more for topping
- 2 Tbsp unsalted butter
Instructions
- In a small saucepan over medium heat, bring diced tomatoes (in juice) and water to a simmer. Lower heat and keep mixture warm.
- In a separate large saucepan over medium heat, add olive oil. When oil is hot, add in sausage and onion. Using a wooden spoon or spatula, break up the sausage as it cooks. Cook for about 5 minutes until sausage is cooked through and onions are soft.
- Add arborio rice to the saucepan and cook for about 2 minutes, stirring a bit, until it’s translucent around the edges. Add in white wine and stir a bit (scraping up any bits from the bottom of the saucepan) until the wine is totally absorbed, 2 minutes.
- Add about 2 cups of the warm tomato mixture and stir occasionally until it has absorbed into rice completely, 3-4 minutes. Continue adding the mixture 1 cup at a time, stirring after each addition, and waiting to add more until liquid is all absorbed. Stir occasionally. When rice is creamy and al dente, you can stop (you may not need to add all the liquid).
- Remove saucepan from heat and mix in salt and pepper, chopped spinach, parmesan cheese, and butter.
- Serve risotto in bowls and top with additional parmesan cheese.
Notes
- Recipe adapted from Martha Stewart's Everyday Food
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Sara says
that looks so good! plus, i'd eat it because you used chicken!
Nina says
Im usually not a big Risotto eater but this dish was really good and flavorful! I went back for seconds and secretly wanted to go back for thirds but I controlled myself 🙂 Susie, definitely make this again!
bunny says
That looks delicious Susie! Yum! I don't know why I want it right now at 10 in the morning, but I totally do! Impressive! Also, I have that olive oil too. Yay TJs!
Lippy says
I'm going to have to try this one. I've had risotto before, just never tried making it. I'll let you know how it turns out!
Peter says
I switched the station before Paula's comeback.
jaynie says
total yum. also, you just prompted me to clean off my car and do a wine run to TJ's.
Always worth it.
Rob @ I Love Substance says
I don't think I have heard of using tomato sauce before. Another good idea.