Tomato Sausage Risotto
Time: 40 minutes
Serves: 4
Adapted from marthastewart.com
1-28 oz. can diced tomatoes
3/4 pound sweet or hot Italian sausage, casings removed
1/2 cup dry white wine (or chicken stock)
1/2 cup grated Parmesan cheese, plus more for serving
1 tbsp olive oil
1 small onion, finely chopped
1 cup orzo pasta
1 bunch (10 oz) spinach or kale, chopped, tough stems removed
2 tbsp butter
Salt and pepper
1. In a large skillet, heat the oil over medium heat. Add the sausage and onion, breaking up sausage with a spoon, until sausage is opaque and onion translucent, 3-5 minutes.
2. Add pasta, stirring until coated, 1-2 minutes. Add wine, stirring until absorbed, about 1 minute.
3. Add tomatoes. Simmer covered over medium-low heat until liquid is absorbed, about five minutes. Add water one cup at a time, waiting until the previous cup is absorbed before adding the next, stirring occasionally until pasta is tender, about 15 minutes.
4. Remove pan from heat. Stir in Parmesan, spinach, and butter. Season with salt and pepper. Serve.
