Friday, May 06, 2005

Tomato and Sausage Risotto

Tomato and Sausage Risotto (Adapted from Everyday Food)

28 ounce fire-roasted diced tomatoes
3 cups water
1 tablespoon olive oil
12 ounces hot Italian turkey sausage, casings removed
3/4 cup finely chopped onion
1 cup dry arborio rice
1/2 cup dry white wine
7 cups chopped fresh spinach
1/2 cup fresh grated Parmesan cheese
2 tablespoons butter

In a medium saucepan small sauce, stir together tomatoes and water - bring just to a simmer, then reduce heat and keep warm over low heat.

In a medium saucepan, heat oil over medium. Add sausage and onion - season to taste with salt and pepper. Cook, crumbling the sausage as you go, until sausage is opaque and the onions have softened, about 5 minutes.

Stir in rice and let cook for 2 minutes. Pour in wine and cook, stirring, until absorbed - about 1 minute.

Stir in about 2 cups hot tomato mixture - 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 add all of the tomato mixture.

Remove from heat and mix in the spinach, Parmesan, and butter - season to taste with salt and pepper if desired.

Makes about 4 servings.

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