Tomato and Sausage Risotto

131 Ratings
  • 5 42
  • 4 50
  • 3 24
  • 2 13
  • 1 2

Winter nights call for a warm and filling Italian supper like this one.

Everyday Food, November 2006

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Recipe Summary test

prep:
10 mins
total:
55 mins
Servings:
4
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Ingredients

Directions

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

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  • 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.

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Reviews (24)

131 Ratings
  • 5 42
  • 4 50
  • 3 24
  • 2 13
  • 1 2
Martha Stewart Member
09/19/2019
I've made this 5 times, and have it saved in multiple places to make sure I don't lose it. I LOVE it. I do add extra parmesan and sausage, and use either hot sausage or a mix of hot and sweet, but it is one of my favorites.
Martha Stewart Member
11/06/2018
I used sweet sausage and overall, I feel the dish lacked flavor. I used quality crushed Italian tomatoes and followed the instructions to a "T". When we tasted the dish, while the Risotto was cooked properly, in the end it tasted like sausage and tomato over creamy rice. I will try again, but use hot sausage next time.
Martha Stewart Member
09/28/2018
I love and make risotto. Have had it in great restaurants. I would not call his risotto but tomato/sausage sauce over rice. This recipe uses the same cooking technique but lacks the elegance of a fine risotto. Never making this again.
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Martha Stewart Member
01/28/2018
We make this all the time, and love it. It is very easy, but it is a bit time consuming, so not for a day when you need a quick dinner.
Martha Stewart Member
11/07/2013
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.
Martha Stewart Member
02/16/2013
Very enjoyable. Thank you!
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Martha Stewart Member
01/21/2013
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.
Martha Stewart Member
12/29/2012
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!
Martha Stewart Member
08/19/2012
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!
Martha Stewart Member
02/18/2011
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.
Martha Stewart Member
10/13/2010
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.
Martha Stewart Member
03/04/2010
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.
Martha Stewart Member
02/23/2010
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.
Martha Stewart Member
02/23/2010
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.
Martha Stewart Member
02/02/2010
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!
Martha Stewart Member
01/04/2010
Can you use any type of rice?
Martha Stewart Member
05/31/2009
So good! and easy, even if you've never made risotto before.
Martha Stewart Member
02/24/2009
This is one of our all-time favorite "go-to" recipes... Everyone loves it!
Martha Stewart Member
02/19/2009
This was absolutely delicious. Everyone loved it so much last week I'm making it again tomorrow!
Martha Stewart Member
01/15/2009
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.
Martha Stewart Member
11/02/2008
Very delicious and not difficult to make. I used turkey sausage, too. Tastes great and has a lot less fat.
Martha Stewart Member
06/16/2008
Absolutely one of our favorites at my house. A standby!
Martha Stewart Member
02/15/2008
My husband and kids absolutely love this dish. I use turkey sausages to make it a bit healthier.
Martha Stewart Member
12/12/2007
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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