Now, I’m not a man that usually forgives and forgets.
When something bad happens to me, I tend to hold a grudge for a good while. A while back, I decided to make a risotto recipe that I found in a copy of Food & Wine, the food magazine distributed by the provincial liquor board. I had really high hopes for the recipe but in the end it was less than appealing. The rice never fully cooked and it was just a crunchy mess. I vowed from that day on that risotto and I would never cross paths again in my own kitchen.
Over the holiday break, my sister treated the family to a homemade meal. Surprisingly, my sister chose to make risotto. And what a choice that was! Her version was creamy and delicious. Most importantly it was crunch free! From that meal on, I decided that I would have to give risotto a second chance.
The opportunity to make the dish presented itself recently when I offered to make dinner for a good friend of mine. After loading my backpack with all the ingredients and equipment required (my friend’s kitchen leaves something to be desired when it comes to cookware) I marched through the snow; determined to make a delicious meal.
Both my friend and I agreed that this risotto recipe was worth a try. It’s filling, veggie rich and relatively inexpensive. The recipe makes four large servings which is perfect for leftovers and lunches. The trick with this recipe is just to babysit the risotto and make sure that you keep stirring it.
- 1 bag baby spinach – stems removed and diced
- 1 can 28 oz diced tomatoes
- 1 pound sausage – casings removed
- 1 onion – diced
- 1 cup Arborio rice
- 1/2 cup Parmesan cheese – grated
- 2 T butter
- 1 T Olive oil
- In a sauce pan combine tomatoes with juice with 3 cups of water.
- Bring to a boil and allow to simmer
- In a large pot heat oil over medium heat
- Add onion and sausage and fry until cooked
- Add rice and cook for 1 minute
- Add 1/2 cup water and stir rice until liquid is absorbed (about 1 min)
- Ladle 2 cups of tomato mixture into rice. Stir constantly until liquid is absorbed (4-5 minutes)
- Continue adding tomato liquid one cup at a time, waiting until liquid is absorbed before adding more
- Keep doing this until rice is creamy and soft, about 25 minutes
- Remove from heat and stir in cheese, butter and spinach.
- Season with salt and pepper
- Serve and Enjoy
Recipe from Smitten Kitchen