A wonderful weeknight one-pot wonder by Smitten Kitchen…just be sure to use your favorite sausage!  I’ve also made this using extra greens or vegetables that needed using up – enjoy!

Tomato and Sausage Risotto

1 can (796 mL/28 oz) diced tomatoes AND 2 + c. water

1 lb. of your favorite sausage, casings removed and crumbled up

1 small onion, finely diced

kosher salt and freshly ground pepper

1 c. Arborio rice

1/2 c. dry white wine

1 bunch or bag of spinach or kale, chopped (6 to 8 cups)

1/2 c. freshly grated Parmesan + more for serving

2 T. butter

Put all of the tomatoes and their juices in a medium pot with the water and bring it all just to simmer, then turn off the burner and get cooking.  In a large skillet, heat up a touch of oil over medium heat and add in the sausage and onion.  Cook and stir until the sausage is no longer pink, making sure to continue to crumble up the sausage as you go.  Add in the rice and give it all a good stir to combine, then add in the wine and simmer gently until most of the liquid has absorbed.

Add about 2 cups of the hot tomato mix to the skillet and simmer and stir until absorbed.  Continue to add liquid to the rice, allowing the liquid to be fully absorbed inbetween additions, cooking and stirring until the rice is tender and the mix is creamy – this will take about 20 minutes.  Remove the skillet from the heat and stir in the greens, Parmesan and butter, then serve immediately (with more cheese!) – dinner is done!

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