Dinner, Lunch

Tomato and Sausage Risotto

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Tomato and Sausage Risotto is deceptively simple and makes an incredibly satisfying weeknight one pot dinner.  The genius behind it – the one and only, Martha Stewart.  I found this posted on Smitten Kitchen and quickly noticed she re-posted it, which to me is a sure sign of a truly winning recipe.  Please enjoy ASAP.  

My husband says this tastes like lasagna.  He’s not wrong.  Imagine lasagna with the creamy decadence of slowly stirred arborio rice, and none of the time consuming layering and baking – plus this works for gluten free eaters, so it just might even be better!

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Ingredients

  • 1 28 oz. can of diced tomatoes (in juice)
  • 1 Tbsp olive oil
  • ¾-1 lb sweet or hot Italian sausage casings removed
  • 1 small onion finely chopped
  • 2-3 cloves garlic, minced
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 bunch flat-leaf spinach 10 to 14 ounces, washed well, tough stems removed, chopped (about 7 cups)
  • ½ cup grated Parmesan cheese plus more for serving (optional)
  • 2 Tbsp butter

Instructions

  • In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat. (you can also just add hot tap water to a large bowl with the tomatoes)
  • 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 the garlic, and cook for 1 minute longer.
  • 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.

Notes

This recipe comes from Martha Stewart - I added garlic, but the rest is all her!  https://www.marthastewart.com/313739/tomato-and-sausage-risotto

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