Tomato and sausage risotto


Why should you make this dish? Sure, it’s delicious and somewhat healthy. But let’s get serious. Here are the real reasons to make it:

  • watching 1 cup of Arborio rice soak up 3 cups of liquid is better than watching old reruns of Mr. Wizard’s World
  • all the stirring and chopping builds up your arm muscles
  • your mom never let you throw a pile of leaves into a pot and cook them
  • it’s meat, veggies, and carbs in one dish (who needs sides?)
  • saying “risotto” makes you feel like a real chef
  • nothing fills you up quicker than rice so this meal can go a long ways

This is yet another great recipe from Martha Stewart. It was really easy to make, and I found all the ingredients at my local Publix. Click the link to view the recipe. Enjoy!

Tomato and Sausage Risotto

Prep: 10 minutes Total: 55 minutes
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


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

Source for recipe and image

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