Tomato and Sausage Risotto
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.
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Makes: 4 servings
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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