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Dec 18
25

Tomato & Sausage Risotto

Cooking risotto intimidates a lot of people. The real truth is, it’s very easy to make, it’s just takes a while since you have to add the liquid a little at a time and wait for it to be absorbed. The risotto really doesn’t need your constant attention while it cooks, you just need to stir it every few minutes and check to see if the liquid is absorbed yet. Now that we have that out of the way, you need to make this. This risotto is cheesy and decadent with a little heat from the sausage and mouthfuls of creamy rice and juicy tomatoes. It’s warm and filling and it’s hard to believe you get such a generous portion for only 8 P+. If you’re in need of an impressive looking meal to serve company of just a comforting meal for yourself or your family, this dish is for you.

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Tomato & Sausage Risotto

Yield: 6 (1 ¼ cup) servings

Ingredients:

  • 1 (28 oz) can of diced tomatoes in juice
  • 3 c 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 c uncooked Arborio rice
  • ½ c dry white wine
  • 9 oz fresh spinach, chopped (Fresh Express sells a 9 oz bag, I used that)
  • ½ c grated Parmesan cheese
  • 2 T light butter

Directions:

  1. 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.
  2. 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).
  3. 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.
  4. Remove risotto from heat and add the butter and cheese. Stir until thoroughly mixed. Serve immediately.

Weight Watchers Points Plus:
8 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
379 calories, 42 g carbs, 9 g fat, 21 g protein, 7 g fiber (from myfitnesspal.com)

adapted from Dainty Chef

   

25 Responses to “Tomato & Sausage Risotto”

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    1
    Lisa @ The Cooking Bride — December 20, 2011 @ 10:11 pm

    I LOVE, LOVE, LOVE risotto and this is a totally different spin on the recipes I usually see. I’m going to make this very soon!

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    2
    Tanee — December 22, 2011 @ 11:59 pm

    I made this tonight and it was delicious!

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    3
    emilybites — December 23, 2011 @ 3:12 pm

    Thanks Tanee, glad it was a hit!

    Lisa – that’s what I thought too. I found the idea of using the tomato juice/water in place of broth intriguing. It was good! Let me know if you make it!

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    4
    Anonymous — December 29, 2011 @ 12:57 am

    This was delicious. I forgot the spinach and it still turned out very yummy. It is time consuming to make, took almost an hour from start to finish but it was well worth it!!

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    emilybites — December 29, 2011 @ 1:03 am

    Yeah, risotto is not a quick fix, but it is delicious. Glad it was worth the wait :)

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    Julie — January 2, 2012 @ 11:21 pm

    this dish was awesome! It did take me about 45 minutes, but I had plenty of left overs and this meal is heated up well. YUM! Thanks Emily! You take the thinking out of dinner.

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    emilybites — January 3, 2012 @ 2:11 pm

    Thanks Julie, that’s such a nice comment! I’m glad the risotto was a success. :)

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    Jenn — January 16, 2012 @ 2:09 am

    This was absolutely delicious! We added a can of drained/rinsed white beans too, which turned out good!

    • emilybites replied: — January 17th, 2012 @ 2:53 am

      Yum, sounds great. Glad you liked it!

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    Mama Simo — February 15, 2012 @ 7:17 pm

    Can I use Orzo pasta in place of the arborio rice?

    • emilybites replied: — February 15th, 2012 @ 7:45 pm

      I’m not sure how that would turn out, but you’re certainly welcome to try it! Let me know!

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    Amy — February 25, 2012 @ 3:51 am

    I made this tonight. So delicious!!

    • emilybites replied: — February 25th, 2012 @ 11:34 pm

      Happy you loved it! :)

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    11
    Janet — March 6, 2012 @ 9:24 pm

    Emily, this is such a great dish! I made it for dinner and it was really yummy! The flavor is amazing. Thanks for the great recipe.

    • emilybites replied: — March 7th, 2012 @ 1:41 am

      I’m so happy you loved it :). Thanks for letting me know!

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    Stephanie and Matt — March 28, 2012 @ 3:08 pm

    Just discovered your website and made this dish. It was delicious. I look forward to making more!

    • emilybites replied: — March 30th, 2012 @ 11:01 pm

      I’m happy to hear you liked it! Let me know what else you make :)

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    Anonymous — April 1, 2012 @ 11:34 pm

    You have a couple recipes that call for casings removed. Ive tried, but it isn’t easy or done well. Any secrets/ suggestions?

    • emilybites replied: — April 1st, 2012 @ 11:39 pm

      Hm, I’ve always just cut a slit down the length of the sausage and then just turned the casing inside out to push the meat out or peeled it off. It always comes right off for me!

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    lilklutzyone — April 16, 2012 @ 1:27 am

    I just made this tonight to share with my neighbor, and it was delicious! This was my first time attempting to make risotto and found this recipe extremely easy to follow. I did add some mushrooms that needed to be used up in with the onions and thought it made a great addition.

    • emilybites replied: — April 17th, 2012 @ 7:11 pm

      Yum, I love mushrooms. I’m so glad you this was a hit :)

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    Emily — October 9, 2012 @ 1:23 am

    This was the first recipe that I made from your site, but I’ll be back for more! Delicious :)

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    mara — January 8, 2013 @ 1:54 am

    this is one of my favorite recipes you have. everytime i make it i love it more and more!!

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    Colleen — April 2, 2013 @ 10:04 pm

    This was the first time I ever made risotto and it was great! This will be part of my regular meal rotation.

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    Catherine — April 9, 2014 @ 9:31 pm

    This recipe is DELICIOUS. I cook for myself, so I put this into tupperware containers and have it for dinner for the whole week, I absolutely do not get sick of it. I sometimes find it hard to believe it’s only 8+.

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