Tomato and sausage risotto from Smitten Kitchen by Deb Perelman

  • spinach
  • onions
  • canned tomatoes
  • Arborio rice
  • Italian sausages
  • dry white wine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on September 20, 2019

    This was great, but not as fabulous as other reviewers said... I used white wine, and otherwise the exact quantities from the recipe. It lacked a bit of kick/was a bit bland I found, even if it was still a great comfort dish! I used pork and leek sausage. I finally added stock and quite a bit of pepper, upped the parmesan, and this was a bit nicer :)

  • Skamper on May 28, 2018

    This was delicious! I used red wine instead of white as I had some left from last night. Used Lightlife meatless Italian sausage (Meatless Monday) and a 12 oz bag of Trader Joe's baby spinach. Added one minced clove of garlic for the last minute of sauteeing the onions.

  • Laura on February 11, 2016

    I don't know what went wrong, but I didn't like this as much as the previous reviewers. It was just lacking in flavor. It could have been the sausage and rice that I used. I bought spicy Italian pork sausages, but their flavor didn't really come through. I also used Carnaroli Rice and found I didn't like the taste as well as that of Arborio. I might try it again with a different type of sausage and the Arborio because my husband really liked it and I did like how simple it was to put together.

  • lesliepolk on January 27, 2015

    In the Blizzard of '15, wanted to make this but didn't have arborio rice. I used red quinoa instead and made it exactly the same.. it was fabulous! Will make again with the quinoa! I also used Lightline italian sausage as we are vegetarian and it came out great.

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