This recipe is interesting because it involves a lot of time for the rice to cook, but once it does, and you try this dish, you'll love it. My parents just told me to start making this on a regular basis (so you know it must be that good).
When it is reduced and thick, and the rice is cooked, is when you will look at it and say "this doesn't look like enough to feed four people", but once you add the spinach, you will see how much more there actually is. This meal is extremely filling and satisfying. You can use either spicy or sweet sausage, I used sweet, and it was great!
We served ours with asparagus and grated parmesan cheese to sprinkle on top of our risotto.
Tomato and Sausage Risotto
Serves 4
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 (I used 4, of course)
Directions:
Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat oil over medium. Add sausage and onion;
season with salt and pepper. Cook, breaking up sausage with a spoon,
until sausage is opaque and onion has softened, 3 to 5 minutes.
Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook,
stirring until absorbed, about 1 minute.
Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat,
stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato
mixture, 1 cup at a time, waiting for one cup to be 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).
Remove pan from 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.
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 (I used 4, of course)
Directions:
In a small saucepan, combine tomatoes (with their juice) and 3 cups water.
Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat oil over medium. Add sausage and onion;
season with salt and pepper. Cook, breaking up sausage with a spoon,
until sausage is opaque and onion has softened, 3 to 5 minutes.
Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook,
stirring until absorbed, about 1 minute.
Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat,
stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato
mixture, 1 cup at a time, waiting for one cup to be 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).
Remove pan from 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.
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