I found this recipe recently and couldn't wait to make it. I love risotto and so does my family. Although I wouldn't consider this to be a "quick-fix" meal, it can definitely be made within an hour, so this is still a good weeknight meal.
The flavor of this dish is just amazing. You will not be disappointed, but don't just take my word for it...my husband said "You can make this meal every day and twice on Sunday's if you want...."
Yup, I think this recipe is a keeper! :)
Tomato, Sausage and Spinach Risotto
(recipe adapted from Bev Cooks)
Serves 8 (can be halved to serve 4)
2 T extra virgin olive oil
1 medium sized sweet onion, diced
6 Italian sausage links, casings removed (I used Italian chicken sausage)
1 cup dry white wine
2 cups Arborio rice
1- 28 oz can of petite diced tomatoes, do not drain
4-5 cups chicken broth (I used low-sodium)
10 oz baby spinach
2 T butter
1 cup freshly shredded parmesan cheese (I cheated and used store-bought shredded parmesan)
Fresh cracked black pepper
In a saucepan, bring the chicken broth and tomatoes (with their juices) to a light simmer.