Tuesday, July 21, 2009

Fast, simple and full of flavor

I've had a jar of Arborio rice in my pantry for a very long time and kept telling myself that I needed to make some risotto. Finally, I did and it was outstanding! Off of one cup of rice and just a handful of ingredients, we were able to eat off of this dish several times. I still have plenty of rice left. The recipe called for water but I used some vegetable broth I had made and ended up to using more liquid than what the recipe called for. I used hot Italian sausage because I love the flavor of heat and bold spices. I do believe I will be rockin the risotto train again soon and there are thousands of variations out there. Awesome!

Tomato and Sausage Risotto

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

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

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.

recipe from marthastewart.com
A flower plant I have that I think looks very pretty. I just put it in a new larger pot and I hope it stays happy and vibrant. :o)

2 comments:

Val in the Rose Garden said...

That sounds wonderful! It seems like perfect comfort food.

That plant is stunning! Is it a succulent?

Val

Nessa said...

Yes it is and I can't remember what it's called. It's on the tip of my tongue too. I'll find out and let you know!

By the way, your blog is looking fab!