Tomato and Sausage Risotto
– Diced tomatoes (in juice) – Water – Olive oil – Spicy or sweet sausage – Diced onion – Arborio rice – Dry white wine – Salt & pepper – Baby spinach – Grated parmesan – Unsalted butter
In a small saucepan over medium, bring diced tomatoes & water to a simmer. Lower heat & keep mixture warm.
In a large saucepan over medium, heat olive oil. Add sausage & onion. Break up sausage as it cooks, for 5 mins until it's cooked through & onions are soft.
Add rice to saucepan & cook for 2 mins, stirring until it’s translucent around edges. Add white wine & stir until wine is totally absorbed, 2 minutes.
Add 2 cups of warm tomato mixture & stir occasionally until it has absorbed, 3-4 mins. Continue adding 1 cup at a time & stirring until it absorbs.
Remove saucepan from heat & mix in salt & pepper, chopped spinach, parmesan cheese, & butter.
Serve risotto in bowls & top with additional parmesan cheese and enjoy this easy weeknight dinner!