Tomato and Sausage Risotto

This is probably our favorite meal ever.

We make it every time we see each other and it is without a doubt the best comfort food. I got it from a pretty great recipe blog but we have tweaked it over time.

Here is the recipe, tripled…you will thank us…..



  • 3 cans (28 oz) of diced tomatoes
  • 3 cans of chicken broth
  • 2 tbs olive oil
  • 2 pounds of sweet italian sausage
  • 1 sweet onion
  • Salt and ground pepper (to taste)
  • 3 cups of Arborio rice
  • 1 1/2 cups of dry white wine
  • 1 bunch of spinach (chopped)
  • 1 1/2 cups of parmesan cheese
  • 4 tbs butter



  1. We start by combining the cans of diced tomatoes and chicken broth in a large pot Bring to a low boil.
  2. While you wait for the mixture to cook, in the largest frying pan you own combine the italian sausage, chopped onion, and salt and pepper to taste.
  3. Once the sausage is all cooked add in the rice and wine. Let the rice absorb the wine. Once most of the liquid is absorbed, start adding the tomato/chicken broth mixture to the rice. Add a cup, consistently stir, and once the rice seems to have absorbed most of the liquid add another cup. Do this cup by cup until the tomato/chicken broth mixture is either gone or the rice is fully cooked. This is really the hardest part because it takes a while and requires full attention. You should also be getting hungrier and hungrier at this point.
  4. Lastly, add in the butter, parmesan, and spinach. Stir them in until well mixed and the butter is melted. You are now ready to serve!


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