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Spinach and sausage risotto
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| Home / Cook & Eat / Spinach and Sausage Risotto Adapted from Smitten Kitchen | |
| 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 | |
| ground pepper | |
| 1 cup | Arborio rice, (PLU #6670 in the Bulk Department) |
| 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.
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