Tomato and Sausage Risotto #Waitingforbaby

Brittany’s baby girl will be induced tomorrow morning at 7:30 unless she decides to come today! Much excitement and anticipation to say the least. Yesterday I decided that stirring a pot of my favorite comfort food would be a great way to relax, and offered to bring some to Brittany; who accepted immediately.

This recipe is from SmittenKitchen, who adapted it from Martha Stewart Everyday Food. If those two liked this, how could we not? Fairly simple to make, and checks all the comfort food boxes. Risotto recipes always recommend “serve immediately” but I’ve found it reheats beautifully in the microwave, even the next day. Deb has you stirring in lots of spinach at the end, but I preferred to serve it with a crunchy Caesar salad and toasted sourdough. The “optional” cloves of garlic were added to the recipe by me, who doesn’t consider them optional at all.

1 can (28 ounces) diced tomatoes in juice

1 Tbs. olive oil

3/4 pound sweeet or hot Italian sausages (or a mix), casings removed

1 small onion, finely chopped

2 cloves garlic, chopped (optional)

Coarse salt and ground pepper

1 cup arborio rice

1/2 cup dry white wine

1 bunch flat-leaf spinach (10-14 ounces,) washed well, tough stems removed, chopped (about 7 cups)

1/2 cup grated Parmesan cheese, plus more for serving (optional)

2 Tbs. butter

In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer, keep warm over low heat. (Note here from Deb: I never do this. You can easily add cold liquids to risotto, just takes a few moments extra to absorb.)

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 garlic here, if using.)

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

Add about two 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.)

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. Serves 4.

She’s here! Sofia Grace Kirby born 3/27/21 8 lbs. 14 oz. Oh happy day!