Ingredients

The following ingredients have 6 Servings
  • 1 (28 oz) can of diced tomatoes in juice
  • 3 cups water
  • ¾ lb hot Italian turkey sausage (casings removed (I used 3 links of Jennie-O))
  • 1 small onion (finely chopped)
  • salt & pepper (to taste)
  • 1 cup uncooked Arborio rice
  • ½ cup dry white wine
  • 9 oz fresh spinach (chopped (Fresh Express sells a 9 oz bag, I used that))
  • ½ cup grated Parmesan cheese
  • 2 tablespoons light butter

Instruction

  • Combine the tomatoes and their juices with the water in a small saucepan and bring to a simmer. Turn heat to low to keep the mixture warm until needed.
  • In a large pot or sauté pan, combine the sausage and chopped onion and add salt & pepper to taste. Cook over medium heat, breaking the sausage up with a wooden spoon until meat is brown and onions have softened. Add the rice and stir to coat the rice and combine. Cook for 1-2 minutes and then add wine. Stir until wine is absorbed (1-2 minutes).
  • Add two cups of the tomato mixture to the rice and stir. Turn the heat down to a simmer (medium-low heat) and cook until liquid is absorbed, stirring occasionally. Add another cup and cook, stirring occasionally, until the liquid is absorbed. Continue, one cup of liquid at a time until all of the tomato liquid has been added and absorbed. Rice will be tender and creamy. Add the chopped spinach and stir in until combined. Cook for another 1-2 minutes until spinach is wilted and combined.
  • Remove risotto from heat and add the butter and cheese. Stir until thoroughly mixed. Serve immediately.