Italian Sausage & Tomato Risotto

Since I've never made risotto before, I've decided to try this recipe from one of my favourite food blogs for dinner. 

When I first saw this recipe, the idea of cooking risotto with Italian sausages made my mouth water.  Italian sausages are one of the tastiest sausages you can find to compliment pasta, stews & sauces. If they are stuffed with good quality meat & seasoned well with herbs & spices, their flavour oozes into anything they are cooked with. 

So come on, get your ass up & try this recipe out!

Recipe (Serves 4)

Time: 45 minutes

1 can diced tomatoes in juice

1 tablespoon olive oil

350g hot italian sausage/chorizo(if chorizo is used, cut them up into 1cm thick cubes), casing removed

1 small white onion chopped finely

1 cup of Arborio rice

1/2 dry white wine

1 cup of vegetable stock

7 cups of loosely packed baby spinach

1/2 grated Parmesan & additional for serving

2 tbs butter

Salt & pepper to taste

1. In a saucepan, combine tomatoes (with juice), vegetable stock & 2 cups of water. Bring to a simmer & keep warm over low heat
2. In a medium saucepan, heat olive oil over medium heat. Add sausage & onion, season with salt & pepper. Cook, breaking up sausage with spoon, until sausages are cooked & onions are opaque, 3 - 5 minutes
3. Add rice, cook, stirring until well mixed, 1 - 2 minutes. Add wine, cook, stirring until absorbed into rice, 1 minute.
4. Add about 2 cups of warm tomato mixture to rice, simmer over medium-low heat, stirring occasionally, until absorbed, 5 - 8 mins. Continue adding tomato mixture , 1 cup at a time, waiting for it to be absorbed before adding the next, stirring occasionally, until rice is creamy & al dante, about 25 minutes ( not all liquid needs to be used)
5. Remove pan from heat. Stir in spinach, Parmesan, & butter, season with salt & pepper. Serve immediately & sprinkle with additional Parmesan, if desired

  Voilà!