TOMATO, SPINACH AND SAUSAGE RISOTTO

Tomato, Spinach and Sausage Risotto image

Provided by rose.eckhardt

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 (28 ounce) can diced tomatoes with juice
1 tablespoon olive oil
7/8 lb hot Italian sausage
1 onion, finely chopped
coarse salt and pepper
1 1/4 cups brown rice
1/2 cup dry white wine
24 ounces Baby Spinach
1/2 cup fresh parmesan cheese
2 tablespoons butter

Steps:

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 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.

Nutrition Facts : Calories 816.9, Fat 42.5, SaturatedFat 16.2, Cholesterol 82.9, Sodium 2002.4, Carbohydrate 71.7, Fiber 9, Sugar 11, Protein 35.2