Skip to main content

Tomato and Sausage Risotto


Serves 4

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 
  1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
  2. 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. 
  3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. 
  4. 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). 
  5. 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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed 1/2 tablespoons olive oil 2/3 cup diced onion 2-3 garlic cloves, pressed or finely minced 2/3 cups chicken broth 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 lime In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. 
Post a Comment
Read more

Mum's Pancakes

Pancake Mix 10 Cups all-purpose flour 2-1/2 cups instant nonfat dry milk 1/2 cup sugar 1/4 cup baking powder 2 Tablespoons salt Combine all ingredients in a large bowl.  Stir together to blend well.  Store in a large airtight container.  Use within 6-8 months. Pancakes 1  1/2 C pancake mix 1 egg - separated 1C water 3 tbsp vegetable oil Put your egg  yolk, water and oil in a container and mix well. Then add to your pancake flour. Blend well - add more water if you want thinner pancakes. Directions say you should let it stand for 5 min. Whip the egg white and fold it in.  Makes 10 1/4 inch pancakes
Post a Comment
Read more

BBQ Chicken Quinoa Salad

Quinoa (2 cups uncooked, cooked with 4 cups of water) 1 can black beans, drained & rinsed 1 1/2 cups corn 1 bunch cilantro, roughly chopped 1 container fresh pico de gallo  1+ generous cups shredded chicken 1 1/2 cups shredded mozzarella cheese 3/4 cup barbecue sauce 3/4 cup ranch dressing 1-2 avocados, cubed   Mix all ingredients in a large bowl while quinoa is cooking. Stir in hot quinoa & serve with chopped avocado on top.  Add / subtract whatever you want! I'm sure there are 27 different variations of this recipe that would be equally delicious. 
Post a Comment
Read more