I am obsessed with risotto, so when I saw this recipe I knew I had to try it. Both myself and Ryan loved it! This dish is super easy to make and is the perfect comfort food for the cooler days ahead. Spicy Sausage and Tomato Risotto
Ingredients 1 28 ounces diced tomatoes, in juice 3 cups of chicken stock or water 1 pound hot Italian ground sausage 1 small onion, finely chopped 1 cup Arborio rice 1/2 cup dry white wine 1 bunch flat-leaf spinach, chopped 1/2 cup grated Parmesan cheese, plus more for serving
Directions In a small saucepan, combine tomatoes (with their juice) and 3 cups stock/water. Bring just to a simmer; keep warm over low heat.
Heat a medium saucepan on medium-high heat. Add sausage and onion. Cook, breaking up sausage with a spoon, until sausage is browned and onion has softened, 3 to 5 minutes.
Add rice; cook, stirring until well coated, 1 to 2 minutes. This helps the risotto from becoming sticky. Add wine; cook, stirring until absorbed, about 1 minute.
Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring constantly until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for it to be absorbed by the rice before adding the next, stirring constantly, until rice is creamy and just tender, about 25 minutes total
Remove pan from heat. Stir in spinach and Parmesan. Season with salt and pepper if needed. (mine did not) Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.