Wednesday, May 16, 2007

Tomato and Sausage Risotto

We had no idea what to make tonight so I broke out my binder of recipes and chose something that we had all the ingredients for (or most anyways) and something we hadn't made before. I had to improvise since I was missing the can of diced tomatoes and I didn't have any spinach.

I substituted a can of crushed tomatoes for the can of diced tomatoes and I substituted a whole chopped red pepper for the spinach (I added the red pepper in with the onions). I also made some other changes to improve the recipe. I added 2 minced garlic cloves (with the onion) and 1 tsp of italian seasoning and 1/2 tsp of dried basil. I also substituted low-sodium fat-free chicken stock for the water.

All in all it was a great recipe - it was spicy, creamy, and tasty - just the way we like it!

Tomato and Sausage Risotto
Martha Stewart - Everyday Food

Serves 4

1 (28 ounces) diced tomatoes, in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 (10 to 14 ounces) flat-leaf spinach, washed well, tough stems removed, chopped (about 7 Cups) 1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter

1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.

2. 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.

3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.

4. 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 occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).

5. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

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