Sausage & Tomato Risotto

Risotto was one of the first dishes I learned to cook. My mother and I made it with saffron, the threads blooming gold in warm broth while I stood at the stove, wooden spoon in hand, stirring patiently. I loved the rhythm of it — the quiet attention, the way…

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Risotto was one of the first dishes I learned to cook. My mother and I made it with saffron, the threads blooming gold in warm broth while I stood at the stove, wooden spoon in hand, stirring patiently. I loved the rhythm of it — the quiet attention, the way the rice slowly softened and turned silky. This one is heartier, with sweet Italian sausage, tomatoes, and handfuls of spinach folded in at the end. It comes together quickly, the rice turning creamy as the tomatoes melt into the broth. We finish it with red pepper flakes and plenty of Parmesan.

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Sausage & Tomato Risotto

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  • Author: coco et sel
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Description

Serves 4

Ingredients

1 tablespoon olive oil
1 lb (450 g) sweet Italian sausage, casings removed
½ onion, finely chopped
3 cloves garlic, chopped
1 cup (200 g) Arborio rice
½ cup (120 ml) dry white wine (optional)
1 (28-oz) jar diced tomatoes, with juices
3 cups (720 ml) chicken broth, warm
5 oz (about 2 packed cups) baby spinach
½ cup (50 g) finely grated Parmesan, plus more for serving
2 tablespoons (28 g) unsalted butter
Salt
Red pepper flakes 

Instructions

 

  1. In a small saucepan, combine the diced tomatoes and chicken broth. Bring just to a gentle simmer and keep warm over low heat.

  2. In a wide, heavy-bottomed pot, heat the olive oil over medium heat. Add the sausage, onion, and garlic. Cook, breaking the sausage up, until browned and the onion is soft, about 5 minutes.

  3. Add the Arborio rice and stir to coat. Cook for about 1 minute, until the grains are slightly translucent at the edges.

  4. Pour in the white wine and cook, stirring, until mostly absorbed, about 1–2 minutes.

  5. Add the warm tomato-broth mixture about ¾ to 1 cup at a time, allowing it to absorb before adding more, stirring occasionally. Continue until the rice is creamy and just tender, 25–30 minutes; you may not use all of the liquid. 

  6. Remove from the heat and stir in the spinach, Parmesan, and butter. Season with salt and red pepper flakes, if using.

  7. Serve immediately, with more Parmesan at the table.

 
 

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