Tomato, Sausage and Spinach Risotto Recipe

Name: Tomato, Sausage and Spinach Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (28 Oz. Size) Fire-roasted Diced Tomatoes (in Their Juices); 3 cups Chicken Stock; 1 Tablespoon Extra Virgin Olive Oil; 1 whole Medium Yellow Onion, Finely Chopped; 3 whole Hot Italian Sausages, Casings Removed; 1 cup Arborio Rice; 1/2 cups Dry White Wine; 2 Tablespoons Butter; 1/2 cups Freshly Grated Parmesan Cheese; 10 ounces, weight Baby Spinach; 1 pinch Coarse Salt And Freshly Ground Pepper

Servings: persons

1 can (28 Oz. Size) Fire-roasted Diced Tomatoes (in Their Juices)
3 cups Chicken Stock
1 Tablespoon Extra Virgin Olive Oil
1 whole Medium Yellow Onion, Finely Chopped
3 whole Hot Italian Sausages, Casings Removed
1 cup Arborio Rice
1/2 cups Dry White Wine
2 Tablespoons Butter
1/2 cups Freshly Grated Parmesan Cheese
10 ounces, weight Baby Spinach
1 pinch Coarse Salt And Freshly Ground Pepper

1
In a small saucepan, bring the tomatoes and the broth to a light simmer.
2
Keep it at a simmer while you work on the next steps.
3
Heat the oil in a large skillet over medium-high.
4
Add the diced onion and sausage.
5
Cook, breaking up the sausage with a wooden spoon until browned all over.
6
This should take about 6 minutes.
7
Add the rice and toss to coat the rice with the onions and sausage.
8
Toast the rice for 1 minute.
9
Add the wine and simmer until most of it evaporates, about 1 minute.
10
Pour the heated tomato and stock mixture into the skillet one ladle at a time.
11
Let the liquid from the first ladle evaporate as much as possible before adding another ladle of stock.
12
Continue until youve added most or all of the stock and the rice is creamy, roughly 30 minutes.
13
Remove the risotto from heat and toss in the butter and cheese.
14
Add the spinach and toss until spinach is wilted.
15
Season well with salt and pepper.
16
Taste it.
17
Fall down.
18
Stand up.
19
Serve with extra parmesan cheese!
20
(Recipe adapted from Everyday Food.)

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can (28 Oz. Size) Fire-roasted Diced Tomatoes (in Their Juices), 3 cups Chicken Stock, 1 Tablespoon Extra Virgin Olive Oil, 1 whole Medium Yellow Onion, Finely Chopped, and more.

Yes, Tomato, Sausage and Spinach Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato, Sausage and Spinach Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions