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Tomato and Sausage Risotto

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Tomato and Sausage Risotto

Source: Everyday Food, November 2006


  • 1 can (28 ounces) diced tomatoes, in juice
  • 1 tablespoon olive oil
  • 3/4 pound sweet or hot Italian sausage, casings removed
  • 1 small onion, finely chopped
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
  • 1/2 cup grated Parmesan cheese, plus more for serving (optional)
  • 2 tablespoons butter


  1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.

  2. 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.

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

  4. 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).

  5. 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.

Reviews (20)

  • Marthaisgenius 7 Nov, 2013

    This was wonderful. Because I had some in the fridge, I used unsalted chicken stock instead of water (it made it quite savory). This is a winner and I am looking forward to tonight's leftovers! A big thanks to Martha & Co.

  • hayley e 16 Feb, 2013

    Very enjoyable. Thank you!

  • AnnieK 21 Jan, 2013

    Great tasting and easy. We have an exchange student from China and finding easy to fix meals that actually taste good (not from a frozen section) after a long day of work can be challenging. This was made in about a half hour or just a hair more. I did add green and red bell peppers to the mix to up the vegetable content and garlic and red pepper flakes for spice. Will be a go to meal often and will share the recipe.

  • ElizParkCoop 29 Dec, 2012

    Amazing, amazing, amazing recipe. I made this for the first time for a small dinner party Christmas 2010. It was the requested dish again this year. It is full of flavour and not too complicated to make for risotto. This is definitely a recipe that your family & friends will not forget!! I have made a couple adjustments over time based on my palate preferences and it always comes out very well!

  • kutest 19 Aug, 2012

    You can use all those fresh tomatoes from your garden right now in place of canned. It makes this dish wonderful! Serve with some French bread and wine, yum!

  • kutest 18 Feb, 2011

    This is fantastic! I will definitely be making this again. Served with crusty French bread and a bottle of merlot it makes the perfect meal. Even the kids loved it.

  • jmdel 13 Oct, 2010

    This has become a family favorite and all the kids make it now too. I usually use a box of frozen chopped spinach because it's on hand. It's quick to throw together for unexpected lunch guests too. Everyone wants the recipe. Experiment if you want to, but to our Italaian/American palates, it's great as is.

  • aks88 4 Mar, 2010

    Re: making this whole grain, I've made this recipe twice now with pearl barley instead of the arborio rice and it works perfectly with the same quantities as are in the recipe. The texture is slightly chewier, but still very, very nice. I also like to add a handful of chopped, fresh basil with the spinach to give it a little extra something.

  • psofey 23 Feb, 2010

    This was delicious and a cinch to make. I usually have most of these things on hand so it's a great last-minute dinner idea that makes the meal kind of fancy! Flavors were great. I've made this several times.

  • psofey 23 Feb, 2010

    This was delicious and a cinch to make. I usually have most of these things on hand so it's a great last-minute dinner idea that makes the meal kind of fancy! Flavors were great. I've made this several times.

  • bjemory 2 Feb, 2010

    My family loves this dish!!! I tried tonight to use short grain brown rice and it is taking forever to make; I think you have to start cooking the rice way ahead of time....or just use arborio and accept that it isn't a whole grain!

  • alcookie 4 Jan, 2010

    Can you use any type of rice?

  • sarah9 31 May, 2009

    So good! and easy, even if you've never made risotto before.

  • samedog_msn 24 Feb, 2009

    This is one of our all-time favorite "go-to" recipes... Everyone loves it!

  • AdMom 19 Feb, 2009

    This was absolutely delicious. Everyone loved it so much last week I'm making it again tomorrow!

  • MBR 15 Jan, 2009

    Everyone in my house loves it! I followed the recipe as written, I just use a 10 oz. bag of baby spinach and didn't bother chopping, just washed and folded in with the butter and cheese. Yum.

  • AEJM 2 Nov, 2008

    Very delicious and not difficult to make. I used turkey sausage, too. Tastes great and has a lot less fat.

  • bethilyssa 16 Jun, 2008

    Absolutely one of our favorites at my house. A standby!

  • RozyRP 15 Feb, 2008

    My husband and kids absolutely love this dish. I use turkey sausages to make it a bit healthier.

  • papillonmd 12 Dec, 2007

    My husband and I made this on a cold evening this December, and we both really enjoyed it. I used turkey sausage and thought it tasted great. We did add some red pepper flakes, as we weren't sure that our turkey sausage was as spicy as Italian sausage. We will definitely make it again. My husband said it was a romantic meal. I made this and amaretto brownies.

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