Nov 30

Tomato and Sausage Risotto4 Comments

Sometimes I like to be fancy on a weeknight. And with this recipe, I can be just that. I saw this on the Everyday Food Facebook page, and immediately bookmarked it. I was very intrigued by a risotto that had the addition of sausage and tomatoes. The only risotto recipes that I have ever made are ones with chicken broth, this one uses a watered down tomato mixture to add to its creaminess. Many people are intimidated by risotto. I, on the other hand, don’t mind making risotto. I usually enjoy pouring myself a extra glass of wine, and going through alternating stirring and sipping. I think this recipe is a perfect place for the risotto virgin to start. It comes together fairly quickly, and I was able to prep a salad since I only had to stir occasionally not constantly. The end result is a creamy, satisfying risotto that has hints of spice from the sausage. I can definitely see myself serving this to a crowd for a dinner party or keeping it on a weeknight meal plan. I served it with a side salad, wine, and some crusty bread, absolutely divine.

Tomato and Sausage Risotto

Ingredients:
1 can (28 ounces) diced tomatoes, in juice
1 tablespoon 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
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter

What you’ll do:
In a small saucepan, combine tomatoes with all their juices and 3 cups water. Bring just to a simmer and then minimize to low heat to keep warm. In a medium saucepan, heat oil over medium, add sausage and onion, season with salt and pepper. Cook, breaking up sausage as you go, until sausage is almost all the way cooked through and onion has softened, 5 to 7 minutes.
Add rice and cook for 1 to 2 minutes, stirring to evenly coat. Add wine and cook, stirring until absorbed, about 1 minute.

Add about 2 cups of the hot tomato mixture to rice, simmer over medium-low heat, stirring occasionally, until absorbed, about 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, wait until the cup is fully absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid, but I did). Remove pan from the heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Source: Everyday Food, November 2006