Tomato and Italian Sausage Risotto


Serves 4  Prep time: 10 min  Cooking time: approx 45 min



1 can (28 ounces) diced tomatoes in juice
1 tablespoon (15 ml)  olive oil
3/4 pound (approx. 3 – 4 sausages) Wilkinson’s Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper to taste
1 cup (227 ml) Arborio rice (risotto)
1/2 cup (118 ml) dry white wine
1 bunch leafy spinach (10 to 14 ounces or 400 grams), washed well,  stems removed, chopped 1/2 cup (118 ml) grated Parmesan cheese, plus more for serving (optional)

2  tablespoons (30 ml) butter


  1. In a small saucepan, combine tomatoes (with their juice) and 3 cups (700 ml)  water. Bring just to a simmer; keep warm over low heat.
  2. In a medium saucepan, heat oil over medium. Add Wilkinson’s Italian 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 (470 ml) 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.

Adapted from Martha Stewart Everyday Food

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