Tuesday, March 6, 2012

Tomato and Italian Sausage Risotto

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I made a delicious dinner last night.  The Hubby said it was the best thing he has eaten in 2012!  Thank you Martha Stewart, you saucy domestic goddess you!

Risotto always seemed like one of those unconquerable meals that I could only order in a restaurant.  Like...what is that stuff?  But I made it last year for the first time, and it was EASY!  Lots of stirring and monitoring, but still pretty darn easy!  So, I decided to try it again last night...this time with a tomato-based version (healthier? maybe. probably), and it was delish.

There is a bunch of spinach in this recipe (like actually a spinach bunch of spinach!), so if you feel like skipping a side vegetable, you will still have your vegetable quota covered.  I usually have all of these ingredients on hand, so it was a breeze to make for a hearty weeknight meal to help combat these cold nights that still lurk.

Plus there is wine in it...how can you go wrong!!       

Tomato and Italian Sausage Risotto

28 oz. can diced tomatoes, with juice
3 cups water
1 tbsp. olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
coarse salt and ground pepper
1 cup Arborio rice (risotto rice)
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 - 14 oz.), washed well with tough stems removed, chopped (about 7 cups)
1/2 cup grated parmesan cheese, plus more for serving
2 tbsp. butter

In a small saucepan, combine tomatoes (with their juice) and 3 cups water.  Bring just to a simmer, and keep warm over low heat.

In a medium saucepan, heat oil over medium heat.  if you haven't done so already, remove casings from sausage, then add sausage (whole) and onion.  Season with salt and pepper.  Cook, breaking up sauce with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.  Add rice and cook, stirring until well coated, 1 to 2 minutes.  Add wine and cook until absorbed, about 1 minute.

Add about 2 cups of the hot tomato mixture to the rice mixture.  Simmer over medium-low heat, stirring occasionally, until liquid is absorbed, about 4 to 5 minutes.  Continue adding tomato mixture to rice mixture, 1 cup at a time, waiting for the liquid to be absorbed before adding the next cup.  Stir occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all of the liquid).

Remove pan from heat.  Stir in spinach, Parmesan cheese, and butter.  Season with salt and pepper.  Sprinkle with additional parmesan, if desired.  Serve immediately.  Risotto will thicken as it cools.
That's a lot of spinach Popeye!!
Serves:  4

  • Megan's Review: The flavours are so good!  I would definitely make this again and again and again.
    The Hubby's Review: The best thing I have eaten this year.


  1. Hey Meg! I made the tomato risotto tonight. And even though I put in too much liquid it was YUMMY!!!

    (Didn't see the note about maybe not needing all the liquid until it was too late. Oops.)

    Keep cooking up a storm! I'll be checking back for ideas. :)


  2. Hey Kris! I'm so glad you liked it too! I thought it was pretty darn good. Thanks for reading!

  3. Hey Meg - awesome recipe. You will have to make it for me some time.

    Love, Mom

  4. Hubby's Dad thought it was delicious too. Took enough home to have again. Just as good the second time!

  5. Made this tonight for dinner, loved it!

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