Tomato and Sausage Risotto
- Total Time: 20 Minutes
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 (like chopped up broccoli stalks), and goat cheese is a wonderful substitution. Think of this as a loose outline, I often don’t have wine handy and I’ve also tried tomato juice in place of broth or water – enjoy!
1 can (796 mL/28 oz) diced tomatoes (fire-roasted are my favorite)
water or chicken broth as needed – usually at least 1 more cup of liquid is needed
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 (I’ve also used less rice for a more meat and veg forward bowl of goodness)
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 (again, goat cheese is also really lovely)
2 T. butter – optional, to finish
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!
- Category: Rice, One-pot Meal, Sausage