Teri’s Tomato-Sausage Risotto

Teri's Tomato-Sausage Risotto
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Ingredients
  1. 1 28oz. can diced tomatoes in juice
  2. 1 Tablespoons olive oil
  3. 3/4 lb. sweet or hot Italian sausage, casings removed
  4. 1 small onion, finely chopped
  5. coarse salt and ground pepper
  6. 1 cup Arborio rice
  7. ½ cup dry white wine
  8. 1 bunch flat-leaf spinach (10-14 oz), chopped, about 7 cups
  9. ½ cup grated Parmesan cheese, plus more for serving
  10. 2 Tablespoons butter
Instructions
  1. In a small saucepan, combine tomatoes with all of the juice and 2 cups water. Bring to a simmer and 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, about 5 minutes. Add rice; cook, stirring until well coated, 1-2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Add about 2 cups hot tomato mixture to rice; simmer over med-low heat, stirring occasionally, until absorbed, 4-5 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 thickens as it cools) and sprinkle with additional Parmesan, if desired.
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