wine night: tomato, sausage, & spinach risotto

I think I've inherited my mother-in-law's love of risotto.  
The luscious texture makes it comforting. 
The fact you can add just about anything to it makes it versatile.  
I used to be afraid making it because it was deemed tedious, 
but it's really pretty easy (another cooking milestone).  
I just combine the constant stirring with constant sipping of wine. :)  

This is one of our favorite risotto recipes that I adapted a bit from Martha Stewart.
(Don't' forget to see our new favorite risotto recipe.)
Feel free to use any sausage you prefer.  
You could significantly change the calorie count by using turkey or chicken sausage.

So satisfying after a long week.  
Make this for your Wine Night tonight!
Tomato, Sausage, & Spinach Risotto

  • 1 can (28 oz.) diced tomatoes, in juice
  • 3 C. low sodium chicken stock
  • 1 T. extra virgin olive oil
  • 12 oz. sweet or hot Italian sausage, casings removed (I used Premio Sweet Italian Sausage Meat that doesn't come in the casings - much easier).
  • 1 small onion, finely chopped
  • Kosher salt & pepper
  • 1 C. arborio rice
  • 1/2 C. dry white wine (I used Sauvignon Blanc)
  • 1 bunch flat-leaf spinach (10 to 14 oz.), washed well, stems removed, chopped (about 7 cups)
  • 1/2 C. grated Parmesan cheese, plus more for serving (optional)
  • 2 T. unsalted butter

  1. In small sauce pan, combine tomatoes and chicken stock.  Bring just to a simmer, keep warm over low heat.  
  2. In a medium sauce pan, heat oil over medium.  Add sausage and onion, season with salt and pepper.  Cook, breaking up sausage with a wooden spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
  3. Add rice; cook, stirring until well coated, 1 to 2 minutes.  Add wine; cook, stirring until absorbed, about 1 minute.
  4. Add about 2 C. hot tomato/stock mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes.  Continue adding tomato/stock mixture , 1 C. 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 use all of the tomato/stock mixture). 
  5. Remove pan from heat.  Stir in spinach, Parmesan, and butter; season with salt and pepper.
  6. Serve immediately and sprinkle with additional Parmesan.

Serves:  4
Calories:  679
Carbs:  52
Fat:  34
Protein:  34

{photo by me}
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