Friday, January 7, 2011

Tomato Risotto with Sausage and Spinach

Now this is my kind of comfort food.
During the cold winter months, after a long day, this is what I crave. And paired with a glass (or two) of white wine, this is my ticket to happiness.

Adapted from Smitten Kitchen

Serves 4 (although a certain husband and wife have been able to eat the whole thing occasionally)

3 tomatoes, diced*
3 cups water
1 tablespoon oil
3/4 pound (I used 3) Chorizo sausage, cut into bite size pieces
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup white wine  or dry vermouth
1 bunch (10-14 ounces) of spinach, roughly chopped
1/2 cup grated parmesan cheese (plus more for serving)
2 tablespoons butter
salt and pepper

Combine diced tomatoes and water in a saucepan, bring to a simmer and leave on low heat.
In a medium saucepan heat oil over medium, add sausage and onions and cook until sausage is opaque and onion has softened, 3 to 5 minutes.
Add rice, stir and let cook for about 1 minute. Add wine or vermouth and stir until liquid is absorbed.

Add a cup of hot tomato mixture and stir frequently until liquid is absorbed. Continue adding tomato mixture a cup at a time, waiting for the liquid to be absorbed before adding the next cup, until the rice is creamy and just tender (you may not need all the water, but make sure to use all the tomatoes!).
Remove pan from heat, stir in spinach, butter, and parmesan cheese. Season with salt and pepper and serve with a some extra grated cheese on top.

*The recipe originally calls for canned tomatoes but I've always used fresh instead.Pin It

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