Spinach and Sausage Risotto
Adapted from Sprouts
1 can (28 ounces) diced tomatoes in juice
1 Tbsp. olive oil
1 Sprouts Sweet Chicken Sausage, casings removed
1 Sprouts Hot Italian Sausage, casings removed
1 small onion, finely chopped
Coarse sea salt and ground pepper
1 cup Arborio rice
½ cup dry white wine
1 bunch flat-leaf spinach, washed well, tough stems removed, chopped
¼ cup grated Parmesan cheese
In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
Add about 2 ladles of hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed. Continue adding tomato mixture, 1 ladle-full at a time, and stir the rice until it’s nearly all absorbed. Continue this process until rice is creamy and tender, about 25 minutes total.
Remove pan from heat. Stir in spinach and Parmesan; season with salt and pepper. Serve immediately.
So how did I adapt this? I changed out the two sausage links for some sweet Italian sausage I had already browned (about 1/2 pound). I also used probably about 2 cups of baby spinach I had chopped up (we like that better than regular spinach). I had 14 ounce cans of Italian diced tomatoes and we probably had about 1 1/2 cups of that mixture left.
The risotto ended up being sweeter than normal ones because of the tomatoes. Dan really liked it and we are keeping the recipe.
Sorry for the quality of the photo. It was dark outside and the risotto was still in the pan.