Tomato Spinach And Sausage Risotto Food

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SAUSAGE RISOTTO WITH SPINACH AND TOMATOES



Sausage Risotto with Spinach and Tomatoes image

ENTREE/STUFFING WINNERChristine Riccitelli, Danville, CaliforniaChristine loves Italian food and created this delicious dish with an Italian flair.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

3-1/2 cups chicken broth
1 package Regular Flavor Jimmy Dean® Pork Sausage
2 cups chopped leeks (white portion only)
1 cup chopped fennel bulb
2 garlic cloves, minced
1 cup uncooked arborio rice
1/2 cup white wine or chicken broth
1 package (6 ounces) fresh baby spinach
2 cups grape tomatoes, halved
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

  • In a small saucepan, heat broth and keep warm. In a large skillet, cook the sausage, leeks and fennel over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in rice; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the spinach, tomatoes, basil and pepper; cook and stir until heated through. Sprinkle with cheese; serve immediately.

Nutrition Facts :

TOMATO, SPINACH AND SAUSAGE RISOTTO



Tomato, Spinach and Sausage Risotto image

Make and share this Tomato, Spinach and Sausage Risotto recipe from Food.com.

Provided by rose.eckhardt

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 (28 ounce) can diced tomatoes with juice
1 tablespoon olive oil
7/8 lb hot Italian sausage
1 onion, finely chopped
coarse salt and pepper
1 1/4 cups brown rice
1/2 cup dry white wine
24 ounces Baby Spinach
1/2 cup fresh parmesan cheese
2 tablespoons butter

Steps:

  • In a small saucepan, combine tomatoes (with their juice) and 3 cups 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 softened, 3 to 5 minutes.
  • Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
  • Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. 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 have to use all the liquid).
  • Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Nutrition Facts : Calories 816.9, Fat 42.5, SaturatedFat 16.2, Cholesterol 82.9, Sodium 2002.4, Carbohydrate 71.7, Fiber 9, Sugar 11, Protein 35.2

TOMATO & CHORIZO RISOTTO



Tomato & chorizo risotto image

A truly easy weeknight dinner, this rice dish is like a simple paella or jambalaya - add broad beans or sweetcorn for extra colour

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

1 tsp olive oil
400g cooking chorizo, peeled and diced
1 onion, chopped
350g risotto rice
1 tbsp red wine vinegar
400g can chopped tomatoes
1l hot chicken stock
85g frozen peas
1 tbsp grated parmesan, plus extra to serve (optional)
small pack parsley, chopped (optional)

Steps:

  • Heat the olive oil in a saucepan and sizzle the chorizo for 1 min until some of the oil starts to come out. Add the onion and cook for 5 mins until soft, then add the risotto rice and cook for 1 min. Splash in the vinegar, then add the tomatoes and stir well.
  • Gradually add the hot stock, a ladleful at a time - stir the rice until the stock is absorbed, then add the next ladleful. With the last ladleful of stock, add the peas and keep stirring until the rice is cooked. Turn off the heat and stir through the Parmesan and parsley, if using. Serve straight from the pan, with extra Parmesan, if you like.

Nutrition Facts : Calories 695 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium

TOMATO AND SAUSAGE RISOTTO



Tomato and Sausage Risotto image

Winter nights call for a warm and filling Italian supper like this one.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 10

1 can (28 ounces) diced tomatoes, in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter

Steps:

  • In a small saucepan, combine tomatoes (with their juice) and 3 cups 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 softened, 3 to 5 minutes.
  • Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
  • Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. 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 have to use all the liquid).
  • Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Nutrition Facts : Calories 411 g, Fat 19 g, Protein 23 g, SaturatedFat 8 g

MUSHROOM & SPINACH RISOTTO



Mushroom & spinach risotto image

Make the time to stir carefully during cooking to make this vegetarian Italian rice pot super creamy

Provided by Good Food team

Categories     Dinner, Lunch, Vegetable

Time 55m

Number Of Ingredients 13

1 tbsp olive oil
25g butter
1 onion, chopped
140g chestnut mushrooms, sliced
1 fat garlic clove, crushed
140g arborio rice
150ml dry white wine
4 sundried tomatoes, chopped
500ml hot vegetable stock
2 tbsp chopped fresh parsley
25g parmesan or vegetarian alternative, freshly grated
100g fresh young leaf spinach, washed if necessary
warm ciabatta and green salad, to serve

Steps:

  • Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes.
  • Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed.
  • Reduce to a gentle heat. Add the tomatoes and 125ml/ 4fl oz of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 125ml/4fl oz stock and continue cooking until absorbed. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender.
  • Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan.

Nutrition Facts : Calories 574 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 70 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 1.93 milligram of sodium

INSTANT POT® TOMATO-SPINACH RISOTTO



Instant Pot® Tomato-Spinach Risotto image

This delicious risotto is so quick and easy, you'll never go back to making risotto by standing at the stove stirring and stirring again! You can make this in an Instant Pot® or a standard pressure cooker. Top with more Parmesan cheese, if desired.

Provided by Polairis

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
½ cup finely diced onion
2 cloves garlic, minced
2 cups Arborio rice
5 cups reduced-sodium chicken broth, divided
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 (6 ounce) package fresh baby spinach, chopped
⅓ cup grated Parmesan cheese
salt and freshly ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in rice and cook until opaque, stirring frequently, about 2 minutes. Stir in 4 cups broth, tomatoes, and basil. Close and lock the lid. Select high pressure and set timer for 6 minutes. Allow about 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Select Saute function and stir in remaining broth. Check rice for doneness; if needed, continue stirring until tender.
  • Stir in spinach and Parmesan cheese; cook until wilted, about 1 minute. Season with salt and pepper to taste.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 50 g, Cholesterol 5.5 mg, Fat 3 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 1.1 g, Sodium 237.9 mg, Sugar 2.3 g

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