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Tomato and Sausage Risotto

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

Source: Everyday Food, November 2006
Total Time Prep Servings

Ingredients

Directions

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128
  • MS10988074
    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.
    Reply
  • hayley e
    16 FEB, 2013
    Very enjoyable. Thank you!
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • guitar4me86398
    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.
    Reply
  • guitar4me86398
    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.
    Reply

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