- 4
Ingredients
- 1 28 oz. can diced tomatoes in juice
- 1 Tbsp. olive oil
- 3/4 lb. sweet or hot italian sausage, casings removed
- 1 small onion finely chopped
- coarse salt and ground pepper
- 1 c. arborio rice
- 1/2 c. dry white wine
- 1 bunch flat leaf spinich 10-14 oz. chopped (about 7 cups)
- 1/2 c. grated parmesan cheese, plus more for serving
- 2 Tbsp. butter
Preparation
Step 1
In a small saucepan, combine tomatoes with their juice and 3 cups of 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 softed, 3-5 mins. Add rice; cook, stirring until well coated, 1-2 minutes. Add wine; cook, stirring until absorbed, about 1 min. Add about 2 cups of hot tomato mixture to rice; simmer over med-low heat, stirring occasionally, until absorbed, 4-5 mins. 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 use all the liquid. Remove pan from heat. Stir in spinich, parmesan and butter; season with salt and pepper. Serve immediately and sprinkle with parmesan.