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Tomato & Sausage Risotto

November 5, 2012

Looking back on the hurricane week, there is plenty left to be desired. For those of us who got off easy like me, it was the desire for normal human contact again! So despite the random availability at the grocery store and limited transportation, a small dinner party with the girls was unquestionably in order. In honor of The Smitten Kitchen cookbook release (and my lack of imagination), I decided to make one of my favorite risottos: Tomato & Sausage. This one bowl wonder of a meal combines your starch, greens, meat, and cheese food groups (yes, cheese, not dairy) in one modern-day casserole. Equally perfect for post hurricane parties and everyday cooking, you’ll love this heart-warming meal.

Tomato & Sausage Risotto
via Smitten Kitchen

Serves 4

1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed (about 2 links)
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

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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2 Comments leave one →
  1. Mamasita Pattie permalink
    November 5, 2012 7:18 am

    How easy and I have everything for this receipe…so this is on the menu for this week’s dinner!

  2. November 7, 2012 12:36 pm

    Perfect, I needed a new risotto recipe!

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