Tomato and Sausage Risotto
Photo © Deb Perelman
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 1 bunch flat-leaf spinach (10 ounces)
- Onion, small (1)
- Tomatoes in, juice (1 can)
- Meat
Italian sausage, sweet or hot (3/4 pound)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and ground pepper, Coarse (1)
- Pasta & Grains
- Arborio rice (1 cup)
- Dairy
- Butter (2 tablespoons)
- Parmesan cheese, grated (1/2 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 14, 2006 (6 years ago).
391 people saved this recipe.
