Sausage, Tomato, and Spinach Risotto


  1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer, keep warm over low heat.
  2. In a medium saucepan, heat oil over medium. Add ROMA sausage, 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 5 minutes.
  3. Add about 2 cups of 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, or until you have used up all the tomato mixture.
  4. Remove pan from heat.
  5. Stir in spinach, parmesan cheese, and butter; season with salt and pepper. Serve immediately, and sprinkle with additional cheese, if desired.


  • 1 Peak Fresh Produce® Onion(s), Yellow, finely chopped
  • 1 Tbsp Piancone® Oil, Olive, Extra Virgin
  • 1 cup(s) rice, arborio
  • 1/2 cup(s) Roma® Cheese Grated, Parmesan, plus more for serving
  • 3/4 lb(s) Roma® Sausage, Italian, Mild Sweet, 5-1
  • salt and pepper, to taste
  • 1 bunch spinach, fresh, well washed, stems removed
  • 28 oz tomato(es), diced, in juice
  • 3/4 cup(s) wine, dry white