Risotto Recipe

Risotto Ingredients

For the full recipe including all measurements, see the recipe card below.

• Crushed tomatoes: Crushed tomatoes have a smooth consistency that adds flavor and vibrant color to the recipe as it cooks the risotto.
• Chicken broth: The main liquid used to cook the risotto, infusing some savory flavor compared to plain water. You could also use vegetable broth.
• Sweet Italian sausage: If your family doesn’t eat pork, you can swap the sausage for turkey sausage. My family does this for a lot of recipes to cut down on some of the fat without sacrificing flavor.
• Arborio rice: Arborio rice is a short-grain rice that’s high in starch, which is essential for achieving the creamy texture of risotto. Its unique ability to absorb liquid while releasing starch gives risotto its signature consistency. You can’t substitute another type of rice for this recipe.
• White wine: Read more on cooking with wine below.
• Baby spinach: Adds a fresh flavor and nutritional burst.
• Parmesan cheese: Freshly grated Parmesan adds a rich, savory taste and helps to thicken the risotto slightly.

How to Make Risotto

Here is a brief overview of how this easy risotto recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

• Combine the broth and tomatoes. Whisk them together in a stock pot and bring to a boil. Turn the heat down to keep the mixture warm, keeping it covered so it doesn’t lose any liquid.
• Cook the sausage. Break the sausage up in a skillet and cook until browned and no pink remains.
• Start cooking the rice. Add the arborio rice to the sausage and cook for about a minute. Add the wine to the pan and let the rice absorb it.
• Add the tomato mixture. Once the wine is absorbed, start adding the tomato mixture. Stir and allow the rice to absorb it and continue adding the tomato mixture until the rice is creamy and tender.
• Add the spinach and cheese. Stir in the spinach a little at a time, letting it wilt. Taste and add salt and pepper to taste. Serve with the Parmesan cheese and enjoy!

Cooking With Wine

When choosing a white wine for this recipe, go for something not too sweet and not too dry. I prefer to use a Pino Grigio for this reason. A Sauvignon Blanc would also work well. Do not use a wine labeled as “cooking wine” as the flavor of cooking wine is much different than that of wine made for drinking. When cooking with any wine, the flavor intensifies as it cooks. I love to keep those small bottles of wine in my pantry so I can use them for cooking when I don’t want to open a whole bottle for a small amount.

Every time I have a recipe that calls for wine I get asked if it can be replaced with something else. I love the flavor it adds to this tomato risotto recipe, but if you want to avoid cooking with alcohol, you can replace the wine with more chicken broth. The flavor of the dish will be a little different, but it will still be delicious and worth making.

Adding Liquid to Risotto

When making risotto, adding liquid slowly and allowing the rice to absorb it gradually is crucial for the perfect creamy texture. Arborio rice is high in starch, and when you add liquid slowly, the rice has time to release this starch into the dish, creating a creamy, cohesive sauce without the need for added cream.

By adding a cup of the tomato and broth mixture at a time, the rice can absorb and cook evenly. You don’t want to rush this process or your risotto won’t turn out.

What to Serve with Risotto

Round out this comforting meal with these sides.

• Arugula Salad Recipe
• Garlic Bread
• Italian Green Beans
• Pea Soup Recipe