Incredibly tasty and healthy.
Mike loved this meal because it had a ton of "stuff" (interpretion - sausage, tomatoes, spinach, rice) in it. I thought it was equally delicious, but the "stuff" did take away from the creaminess of the rice, which is my favorite part about risotto. All of the "stuff" makes this a completly healthy one pot meal. No need to feel guilty eating a bowl of risotto for dinner when it's packed full of heart healthy tomatoes and spinach.
On a side note, please continue to put up with me (as my husband so nicely has - thanks!) as I continue to obsess about risotto. I'm not sure how much longer this risotto obsession will last, but I'm enjoying it.
Tomato and Sausage Risotto
Adapted from Smitten Kitchen
·2 – 14.5oz cans diced tomatoes
·3 cups water
·1 TBS EVOO (extra virgin olive oil)
·½ lb ground pork sausage
·1 medium-small onion, chopped
·1 cup Arborio rice
·½ cup sherry
·1 – 9oz. bag fresh spinach leaves
·¾ cup shredded Parmesan cheese
·2 TBS butter
·Salt and pepper
In a medium saucepan, bring tomatoes (with juice) and 3 cups of water to a simmer. Cover and keep warm over medium-low heat.
In a large Dutch oven, heat EVOO over medium heat. Add ground sausage and onion; cook until sausage is browned and onion is translucent.
Add rice; stir for 1-2 minutes until rice is toasted. Add sherry and cook until evaporated, about 1 minute.
Add 2 cups of tomato and water mixture to the rice. Cook, stirring frequently, until liquid is absorbed; about 4-5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for each cup of liquid to be absorbed before adding the next. Continue to stir frequently. Cook until rice is creamy and al dente; 18-20 minutes after first batch of liquid is added.
Stir in spinach, cheese, and butter; season with salt and pepper. Stir until spinach and wilted and flavors are well combined. Remove from heat and serve.