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Tomato, Sausage and Spinach Risotto

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Have you ever tasted angel wings?

Angel wings that have been delicately dredged through a bed of holy rose petals, dipped in love potion fairy dust #4, and that have ridden away on unicornback into the sunset?

With glitter and probably bubbles?

Yeah. Scroll up or down. Risotto. I hope your heartbeat is safely under control because I can barely take this.

Tell me you’ve made risotto before. REE-ZO-TO! You have to say it like that. It’s seriously a teeny slice of time ladling broth into rice and watching it magically transform into a creamy pile of OMG that will have you slamming your unhinged jaw into it over and over like a ravenous cheetah.

It’s amazing how I can go from dainty baby angel wings to a man-eating wild animal in less than 30 seconds.

This is what risotto does to the nervous system.

I have a (totally healthy and normal) weakness for this version because the broth is tomato-y. And fire-roasted. And it’s jam packed with hot Italian sausage and spinach. And butter. And cheese. And I can’t breathe.

WHY DID I EAT ALL SIX HUNDRED SERVINGS IN ONE SITTING?

Tomato, Sausage and Spinach Risotto:

(adapted from Everyday Food)

Okay I’ve collected myself. Carry on.

What it took for 4:

* 1 Tbs. extra-virgin olive oil
* 1 medium yellow onion, finely chopped
* 3 Italian sausage links, casings removed
* 1/2 cup dry white wine
* 1 cup arborio rice
* 1 (28 oz) can fire roasted diced tomatoes (in their juices)
* 3 cups chicken stock
* 10 oz baby spinach
* 2 Tbs. butter
* 1/2 cup freshly grated parmesan cheese
* coarse salt and freshly ground pepper

In a small saucepan, bring the tomatoes and the broth to a light simmer.

Heat the oil in a large skillet over medium-high. Add the diced onion and sausage. Cook, breaking up the sausage with a wooden spoon until browned all over, 6 minutes.

Add the rice and toss to coat. Toast 1 minute.

Add the wine and simmer until most of it evaporates, 1 minute.

Pour the tomato stock into the skillet, one ladle at a time. Let the liquid evaporate as much as possible before adding another ladle of stock. Continue until you’ve added most or all of the stock and the rice is creamy, roughly 30 minutes.

Remove from heat and toss in the butter and cheese. Add the spinach and toss until wilted. Season well with salt and pepper. Taste it. Fall down. Stand up.

Serve with extra parmesan cheese!

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36 Responses to Tomato, Sausage and Spinach Risotto

  1. Kathryn January 3, 2012 at 2:21 pm #

    Risotto is one of my favourite things ever but I feel like I’ve been stuck in a bit of a risotto rut recently. This is exactly what I need in my life!

  2. Gina @ Running to the Kitchen January 3, 2012 at 2:23 pm #

    We had risotto on New Year’s day, for some reason that’s our tradition. The recipe has been passed down for at least 4 generations and it’s mushroom sausage risotto with about a pound of parmesan/butter. AKA: heaven (or angel wings)
    I love this version with the tomatoes, makes it feel like a slightly “healthier” dish.

  3. Nicola @ unhip squirrel January 3, 2012 at 2:26 pm #

    Wow. I’m going to make this next week when I get home from holidays. Looks awesome!

  4. dearabbyleigh January 3, 2012 at 2:27 pm #

    this is happening soon, with veggie stock and soy-sauge. i share your love for all things risotto. i think it’s god’s middle name. God Risotto the Father. :)

  5. Julie @ Table for Two January 3, 2012 at 2:41 pm #

    Love me some risotto! I love the creamy starchyness that it gives..it’s so filling too! I would eat the entire pot full, if you let me :) deeelicious!

  6. Alison @ ingredients, Inc. January 3, 2012 at 2:52 pm #

    You had me at tomato and sausage but risotto too…yum!

  7. Laurie {Simply Scratch} January 3, 2012 at 3:28 pm #

    Love potion fairy dust #4! HAAAA you’re so funny! This REE-SO-TO is breath taking!

  8. EatLiveRun January 3, 2012 at 3:45 pm #

    I’ll pay for your flight—-just get here by dinner to make this for me? Please?

  9. A Southern Bee Diary January 3, 2012 at 4:40 pm #

    DELICIOUS !

    These ingredients and recipes are going in the grocery list right now! Looks so good !

    xo. A Southern Bee Diary
    :)

  10. Amanda @ Once Upon a Recipe January 3, 2012 at 5:16 pm #

    I want to stick my face in that. Now.

  11. Averie @ Love Veggies and Yoga January 3, 2012 at 6:23 pm #

    Beautiful! I love tomatoes and I saw your recipe from yesterday on Tasteologie yesterday when i was submitting. Congrats!

  12. Heather (Heather's Dish) January 3, 2012 at 6:43 pm #

    This looks like pure heaven…love the tomato in there too!

  13. Deanna B. January 3, 2012 at 7:38 pm #

    Holy comfort food Batman! I’m eating avocado toast and I see this? My toast looks increasingly more pathetic.

  14. Fuji Mama January 3, 2012 at 8:32 pm #

    I am totally feeling like an angelic wild man-eating wild unicorn right now! MUST HAVE THIS RISOTTO PRONTO.

  15. Katie January 3, 2012 at 8:35 pm #

    Oh maaaaaaan. I am going to have a love affair with this risotto.

  16. Cassie January 3, 2012 at 10:24 pm #

    I have a deep affinity for risotto. I have to add tomatoes next time. This is genius. We had some on NYE with mushrooms and white wine and asparagus. It was glorious.

  17. Lauren January 3, 2012 at 11:14 pm #

    I want to bathe in this!

  18. Maggie @ A Bitchin' Kitchen January 3, 2012 at 11:54 pm #

    This sounds amaaaaazing. I’ve only made risotto once before, and I’ve been itching to make it again.

  19. DessertForTwo January 4, 2012 at 1:32 am #

    I just drooled at that photo with butter cubes dusted with Parmesan!

  20. Lisa [With Style and Grace] January 4, 2012 at 4:25 pm #

    YUM!! I’d even eat this for breakfast!

  21. angela@spinachtiger January 4, 2012 at 9:53 pm #

    I’m only asking myself why am I not making this right now. It’s everything we love. Thank God I’m sort of a diet free zone.

  22. Rachelle January 4, 2012 at 10:54 pm #

    I found this recipe on Smitten Kitchen forever ago and ever since I make it ALL. THE. TIME. Seriously, so good! I’m really mad that I never though to use fire-roasted tomatoes though. That sounds way better.

  23. Carina January 5, 2012 at 1:19 am #

    Holey moley! It’s like the best thing ever!

  24. Jenny January 5, 2012 at 4:26 pm #

    Why haven’t I made this yet, like yesterday!!!!!!!! You are making me so hungry beautiful lady!!! This weekend!!!!!

  25. Deborah January 6, 2012 at 5:15 am #

    I made a risotto way back when that used tomato sauce instead of broth, and I’ve been thinking about it lately. I think your recipe here came into my life right now for a reason. That reason being that I need this NOW!!

  26. Anonymous January 8, 2012 at 11:55 pm #

    I made this Recipe two nugh

  27. Anonymous January 19, 2012 at 3:46 am #

    I made this recipe for my boyfriend about a week ago and he couldn’t speak for about 5 minutes. All he could do is eat and just stare at me, eyes wide open, not believing how good it was. Thanks so much! I will absolutely be making this again!

  28. Jialynne January 24, 2012 at 2:44 am #

    so um, I just finished making this dish and I wanted to give it a tastetest and ended up almost eating the entire pot. IT’S SO GOOD!!!!!!!!!!!!

  29. Marissa Kubinski March 21, 2012 at 1:17 am #

    Wow! This dish was delicious. My husband and I loved it and we have leftovers which is the best part.

  30. Jessica May 13, 2012 at 6:52 pm #

    Thank you for the great recipe! I made this last night and it was fantastic! I just came across your blog and I am excited to try more of your recipes:))

  31. Cholla45 October 14, 2013 at 12:46 pm #

    Sounds de-lish but the green in your pics is arugula, is it not? Recipe calls for spinach, but I think it would be MUCH BETTER with arugula – so – why not say what happened when you made it?

    Just curious.

    • Bev @ bevcooks October 14, 2013 at 2:08 pm #

      I think it was one of those tubs of a spinach blend, so yes, probably a little arugula was mixed in! Any green you choose though is wonderful. Hope ya try it!

  32. Lauren J. November 9, 2013 at 6:21 pm #

    My husband and I made this for dinner tonight and absolutely loved it! The flavors are incredible and our 1.5 year old kept asking for more…he had 3 bowls! Finding foods he likes is challenging so we were thrilled he ate this. Thank you for sharing this recipe : )

  33. Ginger January 5, 2014 at 5:46 pm #

    We were going to go out for burgers, but due to a snowstorm decided to eat at home. Oh my gosh!! This was so much better than going out. I agree, it’s heavenly. Will be making this one again.

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