Tomato and Sausage Risotto

F1267343-4004-439B-9D99-968B6DE92A8C My friend Stef made this risotto for me and my family a few weeks ago. As soon as we walked into her house we knew by the smell that we were going to love it! It’s so creamy and full of flavor! I thought it tasted like lasagna or dare I say “grown up spaghettio’s”. (gasp) Once she shared the recipe I immediately added it to my grocery list.

Listen friends. I get it, risotto can be intimidating! It takes time and you basically have to babysit it for 30 minutes. BUT it’s definitely worth the effort! As the rice begins to cook it absorbs all the yummy flavors, in this case white wine and tomato sauce. Before you know it you have a delicious dish that you can be proud of!

If you’re looking for a new cooking adventure, this is it! Hope you all love it as much as we do!

Happy cooking, friends!

Tomato and Sausage Risotto

Prep 5 min ∙ Cook 35 minServes 4


  • 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, I used Sauvignon Blanc
  • 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


  1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
  2. In a seperate medium saucepan, heat oil over medium heat. Add sausage and chopped onion; season with salt and pepper. Add sausage and cook sausage until done and onions have softened, this may take 3 to 5 minutes.
  3. Add rice, stirring until well coated, about 1 to 2 minutes. Add wine; stirring until well combined with sausage, onions and rice, about 1 minute.
  4. Add 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, this will probably take 4 to 5 minutes.
  5. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stir occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the tomato mixture, I only used about 2/3).
  6. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan if you want. ENJOY!

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