This Tomato Sausage Risotto is one of my very favorite dinner recipes. I could eat the entire dish by myself. I’ve been making this recipe for years. I have made it as a dinner recipe for the family and I’ve made it for guests. It always gets rave reviews. I even have a picture of me nursing one of my babies at the stove holding them with one arm and stirring this risotto recipe with the other hand.
Risotto Rice
When you are buying rice for this, as mentioned above, you want to look for arborio rice. This recipe really can’t be made with any other kind. Arborio rice is a rice, not a pasta. It has a really high starch content compared to other rices, which is what helps to develop that creamy sauce that is characteristic of a risotto recipe.
Crushed tomatoes: Crushed tomatoes have a smooth consistency that adds flavor and vibrant color to the recipe as it cooks the risotto. Chicken broth: The main liquid used to cook the risotto, infusing some savory flavor compared to plain water. You could also use vegetable broth. Sweet Italian sausage: If your family doesn’t eat pork, you can swap the sausage for turkey sausage. My family does this for a lot of recipes to cut down on some of the fat without sacrificing flavor. Arborio rice: Arborio rice is a short-grain rice that’s high in starch, which is essential for achieving the creamy texture of risotto. Its unique ability to absorb liquid while releasing starch gives risotto its signature consistency. You can’t substitute another type of rice for this recipe. White wine: Read more on cooking with wine below. Baby spinach: Adds a fresh flavor and nutritional burst. Parmesan cheese: Freshly grated Parmesan adds a rich, savory taste and helps to thicken the risotto slightly.
Combine the broth and tomatoes. Whisk them together in a stock pot and bring to a boil. Turn the heat down to keep the mixture warm, keeping it covered so it doesn’t lose any liquid. Cook the sausage. Break the sausage up in a skillet and cook until browned and no pink remains. Start cooking the rice. Add the arborio rice to the sausage and cook for about a minute. Add the wine to the pan and let the rice absorb it. Add the tomato mixture. Once the wine is absorbed, start adding the tomato mixture. Stir and allow the rice to absorb it and continue adding the tomato mixture until the rice is creamy and tender. Add the spinach and cheese. Stir in the spinach a little at a time, letting it wilt. Taste and add salt and pepper to taste. Serve with the Parmesan cheese and enjoy!
Every time I have a recipe that calls for wine I get asked if it can be replaced with something else. I love the flavor it adds to this tomato risotto recipe, but if you want to avoid cooking with alcohol, you can replace the wine with more chicken broth. The flavor of the dish will be a little different, but it will still be delicious and worth making. By adding a cup of the tomato and broth mixture at a time, the rice can absorb and cook evenly. You don’t want to rush this process or your risotto won’t turn out.
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