Sausage and Tomato Risotto
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Recipe Intro From Melshealthybowl
This Sausage and Tomato Risotto is a creamy, hearty meal made lighter with Impossible Italian Sausage and Muir Glen’s Organic Fire Roasted Diced Tomatoes. Perfect for cozy nights, this risotto is rich in flavor but balanced enough to fit into your New Year goals. Packed with protein, this dish is indulgent without compromise, making it an excellent addition to your weekly dinner rotation.
- Recipe Card
Recipe Card
ingredients
- 1 tablespoon olive oil
- 1 small finely chopped onion
- 1 (14.5 ounce) can Muir Glen Organic Fire Roasted Diced Tomatoes
- 1 cup Arborio rice
- 4 links casings removed Impossible Italian Sausage
- 4 to 5 cups warmed vegetable broth
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1/4 cup plus more for topping Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste Kosher salt
- to taste Freshly ground black pepper
- for garnish Fresh chopped parsley (optional)
Method
Step 1
Heat the olive oil in a large skillet over medium heat. Add the Impossible Italian Sausage and cook, breaking it up into crumbles, until browned (about 5 minutes). Remove from the skillet and set aside.
Step 2
In the same skillet, add the chopped onion and cook until softened, about 2 minutes. Stir in the minced garlic and cook for an additional minute.
Step 3
Add the Arborio rice to the skillet and stir for 1-2 minutes, coating it in the oil and aromatics. If using, pour in the white wine and cook until it’s mostly absorbed.
Step 4
Add the Muir Glen diced tomatoes and 1 cup of the warmed vegetable broth. Stir frequently, allowing the liquid to absorb before adding more broth, ½ cup at a time. Continue this process for 18-20 minutes, until the rice is creamy and cooked through.
Step 5
Stir in the cooked sausage, Parmesan cheese, and Italian seasoning. Adjust seasoning with salt and pepper. Let the risotto rest for 2 minutes off the heat.
Step 6
If using, garnish with fresh parsley and additional shaved Parmesan cheese. Enjoy warm!