Tomato and Sausage Risotto with Steamed Broccoli

This meal comes from the Smitten Kitten food blog and appealed to our love of risotto. The saffron risotto we make is fantastic and we were eager to try a new variation to the rice. To make the meal healthier we decided to include a side of broccoli which ended up just being served on top. The picture below doesn't really do the dish justice, but trust me, it's delicious.

Tomato and Sausage Risotto
(originally found on the Smitten Kitten food blog)

Serves 4

1 can (28 oz) diced tomatoes
Olive oil
1 lb. italian chicken sausage, casing removed
1 onion, diced
Salt and pepper to taste
1 cup arborio rice
1/2 cup dry white wine
1 package (10-14 oz) spinach, chopped
1/2 cup Parmesan cheese
2 tbsp butter

In a small saucepan, combine the tomatoes, and their juices, with 3 cups of water. Bring to a simmer and keep warm.

In a medium saucepan, saute the sausage and onion in some olive oil. Season with salt and pepper and break apart the sausage while it cooks. When the onion is soft and the sausage is cooked, stir in the rice and cook for 1-2 minutes. Add the wine and cook, while stirring, until it has been absorbed.

Add 2 cups of the hot tomato mixture and simmer the rice over medium-low heat while stirring until it is almost completely absorbed. Continue by adding 1 cup of the hot tomato mix at a time, stirring until it is absorbed. Continue until the rice is cooked, tender and creamy. Not all of the tomato mixture may be needed.

Remove from heat and stir in the spinach, cheese, and butter. Season with salt and pepper and serve with additional Parmesan cheese on top.

We steamed some broccoli florets and served them over the risotto in a bowl.