Tomato and Sausage Risotto

I am an Italian foodie at heart.  In that spirit, I should make a Sunday sauce – a delicious red gravy that simmers on the stove all day.  But Sundays are lazy days for me.   So, instead, I whipped up this delish risotto, an almost one-pot dish, that gave me my Italian fix without the early prep work.  In other words, no work (or getting out of bed) til 5 p.m.  Netflix marathon, per favore.


Another thing I loved about this dish is you don’t need any sides.  You put a lot of spinach in it, so you get your veggies that way, and it contains your carbs, protein, etc…

As I said, this dish is ALMOST a one-pot dish. The other small pot just heats up your tomato juices so you aren’t adding cold liquid to your risotto to cook.

The original recipe, a Martha Stewart one, called for white wine.  I just didn’t feel like including this in my grocery budget, so I left it out.  I also added garlic and garnished heavily with more parmesan and a bit of red pepper flakes.

Tomato and Sausage Risotto

  • 1 can (28 ounces) crushed San Marzano tomatoes
  • 1 tablespoon olive oil
  • 3/4 – 1 pound hot Italian sausage, casings removed
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 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

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, onion, and garlic.  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 about 2 cups hot tomato mixture to rice. Simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring often, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).


Remove pan from heat. Stir in spinach, Parmesan, and butter. Season with salt and pepper.


Serve immediately, sprinkling with additional parmesan and some red chili pepper flakes, if desired.


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