Tomato Spinach and Sausage Risotto
Indulge in the comforting flavors of Tomato Spinach and Sausage Risotto, a one-pan meal that combines creamy arborio rice with savory Italian sausage, vibrant baby spinach, and a hint of tangy diced tomatoes. This hearty and satisfying dish is elevated with a splash of dry white wine and a generous sprinkle of Parmesan cheese, creating a luxurious texture and bold flavor profile. Perfect for weeknight dinners or special occasions, this risotto recipe uses the classic technique of slowly adding warm chicken broth for perfectly tender rice with a creamy consistency. Ready in just 45 minutes, this comforting risotto is an excellent way to transform simple ingredients into a restaurant-quality meal. Pair it with crusty bread and a crisp white wine for an unforgettable dining experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 300 grams Italian sausage (casings removed)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 4 cups low-sodium chicken broth
- 400 grams canned diced tomatoes (with juices)
- 4 cups baby spinach (roughly chopped)
- 0.5 cups Parmesan cheese (grated)
- to taste salt
- to taste black pepper
Instructions
Heat the chicken broth in a medium saucepan over low heat and keep it warm while you cook the risotto.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat.
Add the Italian sausage to the pan, breaking it up with a wooden spoon as it cooks. Sauté for 5-7 minutes, or until cooked through and nicely browned. Remove the sausage from the pan and set it aside.
In the same pan, add the finely chopped onion. Cook for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the arborio rice to the pan, stirring to coat the grains in the oil. Toast the rice for 1-2 minutes, stirring frequently.
Pour in the white wine and cook, stirring, until the liquid is mostly absorbed.
Add one ladleful of warm chicken broth to the rice and stir gently. Wait until the liquid is almost completely absorbed before adding more broth. Continue this process, adding one ladleful of broth at a time, for about 20-25 minutes, or until the rice is creamy and tender but still has a slight bite.
Stir in the diced tomatoes (with their juices) and cook for 2-3 minutes, until well combined and heated through.
Return the cooked sausage to the pan and mix with the risotto.
Add the chopped baby spinach to the pan and stir until wilted, about 2 minutes.
Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
Serve immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 5469 mg | 238% | |
| Total Carbohydrate | 142.7 g | 52% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 25.4 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1720 mg | 132% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3197 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
