Confession: I’m an addict. Its crazy, really. And its all my friend, Lauren’s, fault. After spending a month on the couch, I have become obsessed with Pinterest. Its bad. Like really bad. All Branden can do is sit on the opposite end of the couch and shake his head as I spend hours pouring over beautiful places, gorgeous homes, cute puppies, crafts, and food. Really yummy food. Mmmmmm.
As far as food goes, my favorite thing about Pinterest is that I can really quickly explore bazillions (yes, bazillions) of blogs visually and then pin the pictures to my “Foodie” board so I can browse all the things I drooled over later. Seriously, its amazing. And I’m finding some really fun blogs.
Today’s recipe comes to us from Smitten Kitchen. I decided this recipe was a good kickoff to my Pinterest explorations because its risotto. And we all know I
like love risotto. A lot. Its pretty obvious seeing in the past I’ve posted this and this and this and this.
The link to the blog above shall take you to the original recipe. I’m posting a slightly modified version based on personal preference.
- 1 can (14.5 oz.) diced tomatoes in juice
- 1 can (14.5 oz.) diced fire-roasted tomatoes in juice
- 1 TBS olive oil
- 1 lb. spicy Italian sausage, casings removed
- 1 small onion, finely chopped
- Coarse salt and ground pepper
- 1 1/2 c. Arborio rice
- 3/4 c. dry white wine
- 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
- 1/2 c. grated Parmesan cheese, plus more for serving (optional)
- 2 TBS butter
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.