Recipe Index

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

Method

1. Combine the diced tomatoes and their juice with 3 cups of water in a small saucepan, bring the mixture just to a simmer, and keep it warm over low heat.
2. Warm the olive oil in a medium saucepan over medium heat and cook the sausage, casings removed, with the chopped onion, salt and pepper for 3 to 5 minutes, breaking the sausage up until it is opaque and the onion has softened.
3. Stir the arborio rice through the sausage for 1 to 2 minutes until every grain is coated, then pour in the white wine and stir until it is absorbed, about 1 minute.
4. Ladle in about 2 cups of the hot tomato mixture and simmer over medium-low, stirring now and then, for 4 to 5 minutes until the liquid is absorbed.
5. Keep adding the tomato mixture a cup at a time, letting each addition absorb, for about 25 minutes in total until the risotto is creamy and the grains are just tender.
6. Take the risotto off the heat and stir in the chopped spinach until it wilts, then the grated parmesan and butter, and season it with salt and pepper.
7. Serve the risotto immediately, before it thickens as it stands, with extra parmesan at the table.

Total: 0h 45m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data