alexs-restaurant Recipes

tomato and sausage risotto

Alex cooked dinner last night and, oh, what a meal he made! Two weeks ago, my mother forwarded me this Tomato and Sausage Risotto recipe from her Martha Stewart Everyday Food newsletter — like it surprises you that it runs in the family — with only the caption “this was very good.” I have been meaning to make it ever since, but I guess we can argue I lost my chance. As I put together a grocery order on Saturday night, aligning it to recipes Alex would want to cook this week and food I could assemble for myself while working at home, this risotto was at the top.

alex cooks

Because it’s fantastic! And really, how could it not be? Mom recommends it. It’s thick, hearty, actually contains flesh (something of a rarity on this site, I realize) and enough greens that if you’re too tuckered out to also assemble a salad, oh, it’s already in there. Of interest to nobody but me, it’s also ridiculously easy to eat with one hand, so gloppy and chunky in all of the best ways, as well as a most delicious of one-bowl meals.

And then he did the dishes.

mise en place - not mine!

As for the whole, you know, sling thing, I’m feeling a little better. The myriad of bruises are edging into rainbow stage, an eyesore but as any klutz knows, the first step in the right direction. Morning seems to be the worse time as I’ve stubbornly refused to take the heavier painkillers they’ve prescribed me, the thought of being groggy or even dizzy more frightening than discomfort. This morning, I plopped myself on the sofa waiting for the Advil to kick in and though I’ve resisted this so far, flipped on the morning talk shows. If there could be a better sign that I had made the right choice, Martha (OMG! Martha!!1!) herself was on, explaining Borat to her audience as “poopy humor.” Oh people, how could this not be a good day?

guuuh

Tomato and Sausage Risotto
Adapted from Martha Stewart Everyday Food

Serves 4

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

  1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
  2. 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.
  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 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.

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149 comments on tomato and sausage risotto

  1. oh risotto, how i love thee… we typically do a mushroom or lobster risotto… love them both however this might have to be our new try next time we are in the mood…

    i too have begun to have a rainbow of brusies since my crash landing down the stairs on sunday morning. here’s a trick to the medicine… take 1/2 a pill… it will do the job and you won’t be groggy…

  2. *drool* I think I have found the dish to fix my boyfriend for New Year’s Eve. It’s perfect, it’s warm, and it looks like it induces cuddling. Also, Deb, I’m making the mac n’ cheese for the second time! I brought some in for my coworkers after I made the initial batch and it was specifically requested for the Thanksgiving potluck that we’re having tomorrow! Good job. :D

  3. A double coincidence! (Are you stalking me, gawd!) I made this recipe this past Sunday, and indeed it is pretty darn good. :D I was afraid of the spinach at first, but i washed it a hundred times to be sure.

  4. I may have to print this out and have my husband make it for ME sometime. If Alex can do it, I’m sure my Tom can do it. ;) I can’t believe I’ve never actually had risotto before.

    ps. I thought of you last night as I made a recipe from your dear Ina, her Croque Monsieurs, which came out fabulous.

  5. I”ve been wanting to try that one since I got the issue it’s in. My husband doesn’t like sausage though, so it’s going to have to be one of those recipes I make when he’s on the road for work. Glad it tastes as good as it looks.

  6. The Martha dinner. The Martha cure. Martha does it all.

    I’m glad you seem to be starting to mend. That was a nasty sounding fall. Sounds like Alex is taking good care of you while you recover.

  7. The risotto looks heavenly. I usually just stick to a plain risotto made with chicken broth, onions, garlic and occasionally throwing in some halved, sauted shrimp, but this recipe is definitely worth it. Maybe I too will have the man in my life make it… he’s been up to cooking lately.

    Hope your clavicle is doing better! Did you get copies of the x-rays btw? You should post them up :)

  8. Do you think it’s ok to substitute whole grain brown rice for the Arborio? Because this dish looks sooooo yummy, but I’ve had to make some dietary changes that only allow brown rice.
    And???? I managed to injure my foot again – apparently dropping firewood on it once wasn’t enough, so I did it again. Doesn’t that make you feel less klutzy now?

  9. WHAT a gorgeous blog, hilarious commentary and beautiful photographs. The risotto sounds divine. I would like to invite you to look at my blog, but NOT at the photographs; I’m completely embarrassed now I’ve seen yours. Enjoy, and you are definitely bookmarked on my computer and I’ll describe your blog on mine. Keep cooking and writing, please!

    Kristen

  10. This looks fantastic- I’ve never really been drawn to risotto until looking at your pictures! I’ve never tasted it, but have always thought it just looked like over-cooked, mushy rice. (I have issues with food texture…). I can’t wait to make this one!

  11. i made the risotto last night. It was fabulous (I’m eating it for lunch again today) but I found that there wasn’t enough liquid in the 28 oz can of tomatos to cook all the rice. I added another 14oz can of tomatos. I added it slowly, 1 cupful at a time as directed. Perhaps the heat was too high?

  12. I hate to be the only nay-sayer here, but I made this recipe last night and it was really disappointing. Seemed under-seasoned and uninteresting, even a bit raw from all that tomato/water broth. A whole lot of stirring for very little flavor.

  13. I got my husband to make this as well. His first risotto and boy, was he proud! We both thought it was very good and thankfully he cut the recipe in half or we would have eaten the 4 servings on one night. Thanks!

  14. Made this last night–superb! You do need to liberally season with salt and pepper though, especially if you’re using no salt added canned tomatoes. But overall, we loved it–the husband devoured his portion in about two minutes ;).

  15. Yep, ours was good, too — we didn’t use the whole can of tomoatos — there was about 3/4 of a cup left. I thought the amount of spinach called for was a little out of control, though. I used less than half the amount. This was tasty — very “comfort food.”

  16. Well done! This is a great recipe for the chilly nights that still lurk. Thanks. Hat tip to Pioneer Woman for leading me here.

  17. I made this last night and my boyfriend claimed it was the best risotto he’s ever had. Like a few others, I did end up using more liquid than it called for (in the form of chicken broth, as I didn’t have any more tomato liquid) and I had to cook it for about 40 minutes to get a creamy enough consistency. I also subbed the white wine for chicken broth plus a squirt of lemon juice and it seemed to work great.

    It did need a fair amount of salt and pepper, and I added some garlic with the onion, which made the whole dish intensely flavorful. I definitely recommend doing that. I also just tossed in a whole bag of baby spinach at the end, so no chopping was required there. All in all, it was a winner!

    Oh, and we had it with the “famous” no-knead bread…delicious!

    thanks for the post,
    amanda

  18. My mother and I just made this for dinner, for my father and ourselves, it was amazing. it was the first time we had ever made risotto and i can’t say enough good things about it. thank you so much!

  19. I just made this for dinner and it was fantastic. I subbed in half of the spinach with arugula which gave it a nice bite.

  20. Thursday night is the big food day each week at my house and this site has given me o much stuff to work with! I made this risotto tonight and there was silence for like 20 minutes cuz everyone was too involved with eating. It was a complete hit. I added a clove of garlic like Amanda and a few chopped basil leaves at the end which added a nice fresh flavor. Great recipe!

  21. This was great. I made it for a party and everyone loved it. The only thing I added was fresh basil and chopped garlic. Yummy!

  22. This was incredible. My boyfriend had never had risotto before and after taking one bite said, “This is amazing… why have I never had this before… it’s incredible.” and after finishing “I’m so full, but I could eat so much more of this it’s so good”. haha :) Love it. I used 1/2 the spinach because I got sick of chopping it, but it was still a good amount. And I used hot sausage, too. It wasn’t too spicy. This is an incredible dish; I will be making it a lot in the future! Thanks :)

  23. Not only was this wonderful and tasty! But……ALSO, my friend Maggie and I were just gchatting and catching up from our long weekends, and shared that we had done some cooking. What did we make? without knowing in advance? Both of is made this Risotto.
    THANK YOU SmittenKitchen! what a great way to start the week (it’s also great to have leftovers for lunch!).

    Molly

  24. This was amazing. I used the sweet sausage since I’ve never been a fan of spicy foods but as I was eating it all I could think was “it needs the spicy sausage to give it just that little bit of a kick”. So I would recommend a spicy sausage instead of the sweet for whoever hasn’t tried this yet. It was also beautiful to look at!

  25. Made this over the weekend – got rave reviews!!! Like others I added some garlic at the beginning and finished it off with some fresh basil at the end! Fabulous!

  26. This is my fourth SK recipe, and as usual it was delicious and ended up looking exactly like your pictures through the whole process. I used 2 sweet Italian chicken sausages and 1 spicy Italian chicken sausage. Perfect! Just enough heat. I am now a devout follower and proselytizer. Anytime I want to make something, I check your archives first! And then I tell everyone on Facebook to look you up! Thank you for giving me some culinary skill!

  27. Hi I am a new reader/fan or yours. I found you through a knitting website of all things. I made your amazing risotto last night and it was wonderful. Thanks for dinner! cheers

  28. I made this last night and threwin a peeled and chopped up medium sized eggplant with the sausage and onion and cooked it until soft before adding the rice. Gave it a nice silkiness as the eggplant cooked down to nothing recognizable but was yummy. I didn’t pay attention to portions with teh sausage, etc and realized I’d about doubled it so doubled the rice. Wish I hadn’t. 1) We have enough for armies and will freeze the leftovers and see how it comes out with more tomato broth to loosen them up as we eat them. 2) I think we’ll add more sausage and maybe zucchini and such as we eat the leftovers.

  29. I made this tonight and it was excellent. It’s quite hearty and would make an excellent Fall/Winter dish, but the spinach added enough green to make it suitable for spring and summer as well. Thanks!

  30. OH MY GOODNESS! This was so tasty and so easy! Risotto is easily one of my favorite meals and this just proved it. I might make it again this weekend – that’s how much we loved it.

  31. Hi! Awesome recipe. Made this last night for my husband who lovingly tries everything I make and he loved this recipe! Definately will be making this again and will be inviting people over to share it! Thank you:)

  32. I am very thankful that I stumbled upon this recipe on your site. It came out perfectly. It was my first attempt at risotto and my roommates said it was restaurant quality! Thanks for putting it up!

  33. This dish is so good. I made it for dinner tonight (for the second time), and I just keep thinking about the leftovers that are in the fridge. I used hot turkey sausage and a whole pound of spinach, and it was delicious and comforting. Perfect for the cooler weather that we are starting to get.
    Thanks for the recipe; it is definitely a keeper!

  34. My husband adored this dish! And I loved it too! I must admit, I put way too much sausage and not enough spinach, so next time I’ll follow your directions on that. But this recipe is definitely a keeper! Because we’re newly married (4 months tomorrow!), my husband and I have a google doc of ‘good meals’. This risotto is on that list.

  35. So…
    Is it an absolute disaster if one tries to make risotto with anything other than arborio rice? For instance, if I tried it with my student-budget long-grain stuff, would it really, truly not work?

  36. Great dish!

    This risotto is easy to make (though time consuming: what with all the chopping stirring, it takes about an hour). It is not expensive.

    The risotto is very flavorful. However, as some readers advised, I used both, sweet and spicy, sausages. The combination is perfect. I used good quality (though not expensive) cooking wine and added 1 cup chicken broth to the tomato mix. And I added some chopped basil before serving.

    I used about 1.5 cups rice and the amount of liquid recommended in the recipe was more than enough for that. I used about 8 ounces of spinach and that was almost too much. So I would think that for 1 cup rice, 10 ounces, as the recipe says, would be overwhelming, I would use just 5.

    Thank you, Deb!

  37. wouldn’t you know, I have a bunch of italian sausage and it’s pouring rain so risotto sounded good. i looked and looked on the web and then thought, let me see what’s on SK. of course, exactly what I was looking for. you are the best!

  38. Just made this with a can of fire roasted tomatoes (with green chilies) from Trader Joes… DELISH!! Thanks for posting this. :)

  39. I’ve been planning to make this all week for a cozy Friday night in! This is my go-to recipe for comfort food, and I probably make it once a month.
    I’ve been in a position where I didn’t have white wine in the house, so I subbed chicken broth…though it was still fantastic, I definitely recommend making a trip to the liquor store. The wine gives it a little oomph!
    Considering Hurricane Ida is making everything cold and wet here, I’ve been counting down the hours until tonight’s dinner! I agree with Jessica G…rain=risotto!

  40. Just made this for the parents. It was my first risotto, and man was it good! Dad usually makes creamy white risottos with mushroom bases, so it was nice to have something different. Thanks! :)

  41. I love this risotto! second time I’ve made it. I’m usually inclined to make a salad with a risotto. I think the sausage and spinach help this dish transcend risotto world to stand in full-on dinner world. My wife said, “where’s the salad?” and I said, “there’s a ton of spinach in this!”

    I used chicken andouille sausage…the spice kick helps.

    one pot, two plates. awesome.

  42. I cannot get enough risotto, and this recipe was no exception. A real winner with my husband too. We used hot turkey sausage, though I might be so adventurous as to try some chorizo next time. We have a Spanish market in town that makes the good stuff. The spinach was the perfect addition for flavor and color. Thanks!

  43. Ok, I know that this post is coming up on four-years-old, but… I couldn’t help but comment on how much I loved this recipe. I made it on a cold winter’s night for me and my grandparents as “something different”. Much to my shock (somewhat resistant to change, they are) they loved. Even the notoriously hard-to-please Italian grandfather thought it was a great.

  44. Oh my, this is maybe the best recipe yet from smittenkitchen and that’s saying A LOT because I live for Deb’s fantastic recipe each day (or every other day). That said, this is a great dish and well worth the constant stirring. YUM to the MY!

  45. this was delicious. i made it with long grain, brown rice. you can use brown rice instead, but the only thing is that it absorbs less liquid and it absorbs liquid MUCH slower. If you are going to make it w/brown rice, just allow double the amount of time for all the liquid absorbing. i used the 28oz can of tomatoes w/3 cups of water like the recipe called for and after almost an hour i was so hungry i just drained the liquid that was still remaining so i could go ahead and eat! but it is still great this way!

    other modifications: i used tomatoes w/basil, oregano and garlic seasoning. i think this gave it more flavor. and i used a 9oz bag of baby spinach. the only thing i’ll change for next time is making a double portion- for a whole family, this quantity is barely enough.

  46. YUM! I made this the night after reading your recipe, and it turned out so well! It made 7 servings for us, but I have found that American servings are pretty big compared to Australian servings. I couldn’t find any fresh spinach at my grocery store so used frozen instead, but it still turned out delicious. Thank you for posting so many amazing recipes :)

  47. This turned out really well. I ended up using some chicken sausage from our CSA which lightened it a bit. And, I didn’t have spinach so I just threw on some fresh basil at the end. Delicious.

  48. I showed this to my guy for dinner tonight and after a bit tiff about following directions (heh) he used it for a base. Instead of water he use chicken stock, put the tomatoes (we used fresh) into the onions and sausage (added a dash of green onion and flat leaf parsley from dinner the other night) and used heavy cream instead of butter and used butter instead of oil. Very heavy but oh so good. Oh, and we added brown pearl mushrooms.

    My only qualm is that it made waaay too much for the two of us.

  49. I just made this for the first time…. Delicious! I have celiacs and this is such a great recipe to add to my gluten free menu! I spiced it up by adding 2 cloves of garlic, 1/2 of a green pepper, red pepper flakes. Mmmm! Thanks!

  50. Oh so Yummy! Had fancy sausage and arborio waiting for this recipe! Didn’t have the spinach, and had to use can of tomato paste… but sun-dried tomatoes spiced it back up! Thank you!

  51. My boyfriend and I just finished a bowl of this delicious risotto! Thank you so much for the recipe….

    PS Couldn’t find any fresh spinach, so I used frozen spinach as well. Dethawed and threw it in at the end. Worked perfectly.

  52. Made this for a celiac-sibling and its now in the standard rotation. I used Carnaroli instead of Arborio rice, and lots of Gruyère instead of Parmesan. It was so creamy, and so, so good!

  53. I made this earlier this week and OMG it was amazing. Used the spinach from our produce-share and turkey sausage. YUM. I did add some mushrooms which I had to sauté in a separate pan because I didn’t want their juices to screw up the liquid in the risotto recipe! We all chowed this down – and the leftovers the next day were equally awesome. I love the idea of the diced tomato and juices as opposed to the traditional chicken stock!

  54. We made this a few weeks ago and it was AMAZING – seriously one of the best things I have made in awhile. One question, though: what is the best way to re-heat risotto?

  55. Yummy dish! I used basil leaves instead of spinach. I over salted it a bit and definitely had to use all of the liquid. I might have used more tomato juices and less water.

  56. I just cooked this dish for the first time tonight. OMG was it ever good. I added just a touch more Parmesan cheese and a little extra white wine to thin the mixture. I served it with some Asiago cheese bread and it was fantastic!

  57. I’ve made this risotto as written a couple of times, and it’s one of my favorite cold-weather meals. My husband isn’t a fan of tomatoes, so I’ve also substituted sauted mushrooms for the tomatoes and used chichken stock instead of the tomato juice. Both ways are delicious!

  58. Made this for the first time tonight. Instead of using diced tomatoes, I whirled whole plum tomatoes with basil in the processor for a few seconds. I used half spinach, half mustard greens. Delish!

  59. My Sister turned my brother and I onto this recipe. The tomato and sausage was great even though Im not a huge fan of cooked tomato so I made it again and changed it around to suit my likes even more. Instead of tomato and the juice I used chicken stock, extra butter, extra parmesan, and milk and made it more of an alfredo. I used andouille sausage to spice it up.I sauteed some mushrooms seperate and added them in at the end with the spinach.wonderful. I cant wait to dig into more of your recipes this fall. Dinners will be exciting again with somthing new on a regular basis. Thank again Deb!

  60. Usually I hate leftovers, but my husband pulled this out of the freezer and was eating it up for lunch. I begged for a bite, and then said…”I love leftovers…well, I don’t, but I love this….” Best lunch I’ve had for a long time.

  61. Just made this…added portabella mushrooms and a good helping of sage. Also used chicken stock instead of the water. How delicious!! This just made it’s way into my “Must make twice a month during the winter” recipe section!

  62. I’ve had my eye on this recipe for quite a while, but never had all the ingredients. Finally today I decided it was time to come up with some substitutions, because I HAD to have this. So I caramelized some yellow onion in place of the sausage and Oh-My-Wow! I don’t think these leftovers will last long….

  63. Love it…. just made it for my super-skeptical-of-my-consistently-awesome-cooking boyfriend who initially said he wasn’t hungry. He had one bite, and declared it delicious, and proceeded to eat 3 bowlfuls.

    At the very least, this was worth the “i told you so!”

    Replaced a bit of the water with some chicken stock i already had in the fridge, added a few cloves of garlic, and used sweet sausage with a good palmful of chili flakes… Sooo good!

  64. Made this for a group dinner with all my college friends last week and I have been craving it ever since! Not only is it gorgeous but the ingredients are fairly inexpensive and it is a perfect way to fend off the cold, plus it tastes just as good if not better the next day! Yum, thanks!

  65. This was amazing! An awesome first experience cooking risotto. It took all mine and my husband’s willpower not to eat the whole pot of this for dinner. (Though I think there is only slightly less than one portion left for my lunch tomorrow.) After we got done eating my husband looks at me and asks “Can we just have this for the rest of ever?”. I would totally agree and go a long happily with this plan if we had more sausage and spinach. However, I think we are totally making it again next week and probably every week until we get tired of it (hard to imagine that happening…maybe summer will stop our need for it).

  66. LOVED this!!! First time making risotto and this recipe was simple and great to follow. I added a few more spices to my sausage and really crushed the tomatos–and it turned out perfectly. I also didn’t use as much spinach or onion…my boyfriend is not a huge fan of either :) I had at least 3 helpings….delicious! thanks for posting!!

  67. I’m a beginning cook, but when I made this recipe I had people urging me to quit my day job to become a professional chef.

  68. Deb, I have to tell you that this is pretty much the best thing that I have ever eaten. My boyfriend would very happily eat this three times a week. Thanks!

  69. I made this for dinner tonight and it was fantastic. I took Amanda’s advice and added the garlic and am very glad that I did. The flavor combination was great and it made a very balanced filling dinner. Thanks for the recipe!

  70. Delicious. I used Kokuho rose rice (a sushi rice, but it has the same quality of becoming plump and moist and juicy when cooked), and instead of a can of tomato, I just chopped up 3 tomatos and boiled them in water, and ate with spring mix instead of spinach. I don’t know if it’s just my sausage, but it’s flavorful enough that I didn’t need any salt or pepper. Not tomato-y or red like yours, might have to make tomato sauce. (I remember reading that canned tomato is one of the worst canned food because the acid in the tomato react with the metal can and do something bad in long term, so yeah).

  71. Made this tonight- pretty good and more healthy version of risotto. Subs: fresh diced tomatoes, turkey sausage, olive oil instead of butter, added fresh basil and a big bunch of chopped collard greens (which I added along with my last cup of water.) It’s enough for 6 meals total. Thanks for another delicious and inspiring recipe.

  72. Wow, I was in a hurry and completely overlooked step 4. My husband was still ranting and raving about it – said it was bomb and both of us took a fork to the pot when it was empty. Thanks for a great recipe!

  73. I made this tonight and it was fantastic. I added mushrooms to step two while the onions and sausage cooked and added a little chicken broth to the can of diced tomatoes instead of water. I also used a chicken sausage that had garlic and basil in it, more sweet than spicy. Yum! Thanks for the recipe!

  74. I think good sausages are the key to this; I didn’t realized the ones I had were so-so until I tried the risotto & thought ‘It’s ok but not great. Why?’ Then I had some leftover sausage I’d cooked & thought ‘Ah-ha!’ That’s why. So can’t wait to try again with better (fattier :) sausages.

  75. I love all your recipes that I’ve tried (and that’s a lot of them), but this is one of the best of all. It makes such delicious risotto! Thanks for sharing.

  76. This was a nice, hearty dinner. It takes a while just to cook the risotto but was otherwise fuss-free. I love one-pot meals, and especially ones with a shopping list I can memorize, so this will be a good go-to week-night dinner.

  77. Deb, just wanted to say – you’re my new hero.

    I’m an 18 year old lass from the UK, and before going to university in September I thought it best that I widen my culinary knowledge a bit (I make a meaaan pesto linguine, but I have a feeling I might get a little bored after 3 years of the stuff).

    Over the last week I’ve made this risotto, your french onion soup AND your chocolate soufflé cupcakes, and all have turned out to be absolutely marvellous. I’m having so much fun and love everything about your blog, and will be trying another few recipes this week! And the one after! And probably the one after that!

    THANK YOU xx

  78. Made this on Sunday and it was big hit!! Thanks! I did use about 1/2 the spinach the recipe called for and didn’t chop it and it worked amazingly.

  79. Discovered your lovely blog via the BBC Food website a couple of weeks ago and have had trouble tearing myself away ever since! Made a tomato/sausage (chorizo) risotto inspired by this recipe last week which was lovely and well-recieved by my hubby too! (I used it as an accompaniment for some grilled fish and topped with steamed mange tout). Looking forward to trying more recipes – hoping to do the 7-layer cookies in red white and blue for the Queens Jubilee! Thanks for such the inspiration! M

  80. Oh my goodness. I make risotto regularly; I’ve made most varieties, and tried all sorts of methods. Basically I thought I was set when it came to risotto. This is by far the best risotto I’ve ever made. I love how your method keeps it so creamy; some recipes I’ve tried it seizes up pretty quickly, which is still tasty, but less good. This is going to be a staple. Thank you!!

  81. Wow oh wow was this amazing. I always thought of risotto as fussy and fancy, but I was distracted (as usual) and made a couple little mistakes (but really, when is an extra cup of wine a mistake?) and it still turned out GREAT. The leftovers were amazing for lunch today as well. I’m new to the site and I’ve already got about 15 recipes lined up to make “this week sometime”…we’ll see how that goes! Thanks for a great, informative, and truly funny site. Cute kid, too!

  82. it’s delicious! i’ve never made risotto before & was a bit wary of following the exact measurements b/c some of them seemed too much…but i never should have doubted! it came out perfectly, and now i have friends begging me for the recipe. thanks very much! :)

  83. I made this tonight and it was delicious! I substituted vegetarian “sausage” (Field Roast brand) and it turned out wonderfully. Thanks for this and all the other great recipes!

  84. this! is! fantastic!

    Changes I made since I hit the farmer’s market yesterday and wanted to make use of everything I brought home!:
    -3 cloves of garlic and a dried red pepper while the onion.
    -garlic sausage cut in small dice rather than italian sausage.
    -beet leaves, washed and chopped, sauteed in olive oil for 5 minutes before adding to the dish.

    Epic. And a second round will be here again by the weekend (win!)

  85. This is madly college-student accessible. Granted, most college students don’t have access to multiple saucepans, but if you do, then it’s a cinch. I used brown rice- whoever pointed out that it takes twice as long wasn’t kidding, mine took an hour and a half- and added some thyme. I also didn’t put in all the spinach, because I lost patience after about 8 oz, and I left out the sausage, butter, and cheese for my vegan roommate. Both of us thought it was delicious. Next time I’d add garlic. And maybe more thyme.

  86. And this is what I love about smitten kitchen. Almost 6 years after this recipe is published . . . I have a hankering for risotto and I know I will find something. And I do. Delicious. Nom Nom Nom! Thanks Deb!

  87. Made this last night to RAVE reviews from the boyfriend. Said it was his favorite risotto I’ve ever made (and I make risotto like once a week at least). I used a mixture of sweet/spicy italian sausage which turned out to be perfect!

  88. I know this recipe has been posted for a long time, but since I’ve wandered back to your site about a dozen times over the past several months specifically for this recipe, I thought it was time to leave a comment. I make risotto pretty regularly, and often add spinach. Since I’ve made this recipe, I haven’t made “plain” risotto again! I love, love, love, the tomatoes and sausage in this – it’s a perfect one pot meal and I’m so glad my friend recommended your site (and this recipe). Best. risotto. ever!!!!

  89. Hi i have made this recipe at school last week and i am making it for me and my family today, mum, dad, brother and sister and me! I was just wondering how long it takes to cook and how long it takes to prepare as i think it does not say or i just can find it! i know this recipe has been posted on this webcsite for a long time so apologies for such a odd apearance comment, please help ASAP
    thanks
    Aimee Coddington

  90. Long time fan, and I’d just like to echo that this recipe is really great. I made it for, probably, the 10th time tonight. So. Delicious.

  91. I am a few years late to the game, yet this is a great and easy recipe. I adapted the herbs a bit and it was delicious, even reheated the next day! Glad to be a subscriber to these delicious recipes.

  92. It tastes like pizza! A creamy, rich, deconstructed version of my favorite sausage pie (skipped spinach, added a handful of chopped parsley and, during the onion stage, some dried Italian herbs, and finally garnished plates with grated parmigiano reggiano).This dish even inspired conversations about establishing Friday Family Risotto Nights! Thanks for sharing!

  93. I am completely obsessed with this recipe. This was my first attempt at risotto and I’ve been making it for years now. Delicious every time!

  94. Absolutely delicious the night we made it, and it was even better leftover! The risotto turned out nice and creamy, and had a lot of flavor. Thanks for another great recipe Deb!

  95. So, this sounds amazing but I’ve got a texture weirdo who won’t eat tomatoes in chunks. Do you think I can hit the tomatoes with my immersion blender before combining them with the rice, or will that make everything weird and overly gloppy?

    PS I asked you a similar texture-based question about your goulash recipe, just wanted to tell you it was delicious and I now get goulash requests about once a week.

    1. Hi Sohpia — I haven’t tried it but it seems doable. If you have another risotto recipe for a slow-cooker, or a source for one that you trust, I see no reason not to use the same directions/time estimate here. Would love to hear how it goes if you try it.

  96. I made this today. I followed the directions exactly and it was well received by my husband and MIL. I will definitely make this again. Thanks :)

  97. This recipe was absolutely delicious. I made it with short grain brown rice. Just plan to cook a little longer (like double!).

  98. I made this using the leftover soup from the smitten kitchen roasted tomato soup with broiled cheddar top…I just watered it down with some extra chicken stock and water…it was amazing!!

  99. So I made your naked tomato sauce last night, very good, but now left with 2 + cups of tomato juice. I think I’m going to try this with the leftover juice. Do you think that will work?

  100. Just wanted to update you: So I made this tonight with the tomato juice from the sauce + 2 cups of chicken broth. I completely omitted the can of tomatoes. It was amazing. What a great recipe and easy way to use up the tomato juice. Keeper!

  101. Love this recipe–so simple and delicious. Initially, I only bought a half pound of sausage, so the first serving felt like it needed something a little extra (in addition to the extra 2-3 cups of spinach I added), so I added a fried egg on top of the second serving I had. So hearty and filling with plenty of veggies included. Great addition to the dinner rotation!

  102. I pulled out some locally-made Mexican chorizo from the freezer last night to thaw, but I had no idea what to do with it and I didn’t want to just fry sausages again.

    Thankfully, Deb, you had the answer for me! What a wonderful recipe, I enjoyed it very much!

  103. I wanted to make a main-dish risotto recipe instead of a side dish. I found this and was a little skeptical, but decided to try it. Wow, were we happy with the way this turned out. I used one can of fire-roasted diced tomatoes and one with oregano and basil low-salt. I also used baby spinach that ws already pre-washed. I saw the comments about lack of flavor, but made it exactly as written and salted more generously than I normally would.

    I added the spinach when it was still simmering, turned off the oven and then added the cheese. I must say, not only was it delicious, but really filling with the sausage added to it. If my husband has anything to do with it, this will be on the regular rotation of meals. Simple to prepare also.

  104. Ok, so one of my girls doesn’t like the texture of cooked tomatoes, I substituted a can of tomato purée. I added the amount of water called for and tasted the tomato broth it was lacking flavor. I stirred in some tomato chicken bullion to punch up the flavor. My family enjoyed it very much. Except the picky one, I forgot she only eats fresh spinach. She was happy to pick out the spinach. Thank you for this recipe.

  105. Such a disappointment. I have enjoyed every recipe from Smitten Kitchen but this one is unremarkable. The tomato liquid made the flavor come off too watered down and the dish overall was bland. It was easy to make but it lacks depth. I will not make this again.

  106. I made this tonight for the first time and it is AMAZING! It will absolutely be part of my regular repertoire! I made it with spicy Italian sausage which was the only change I made – SO good!!!

  107. What a range of opinions! I used 4 cups of homemade turkey stock instead of 3 cups of water and added a T of sugar as I do with all tomato dishes and beefed up the salt. I thought it was fabulous and have had it for leftovers more times than I should admit today. (since it has spinach I feel OK if it’s my only food of the day.:-)

  108. I made this for the family last night, as my first risotto, ever, and OMG yum! I took the comments to heart and used chicken stock in place of water with the tomato mixture. I had locally made chicken sweet Italian sausage and that was the perfect accompaniment. Thank you!!

  109. I made your Parmesan broth last night and am pumped to try it. Is it gilding the lily if I use that on a rich risotto like this?