Anticiplate

I was browsing through one of my favorite food blog sites, Smitten Kitchen, and I stumbled upon this recipe. I liked the idea of it because it was a one pot meal, which means easy clean up, and it was nutritionally balanced with protein, veggies, calcium, and carbohydrates. 

I also liked the idea of it because she talked about how her husband actually made this dish for her. I related to this because the other night, I came home from a performance of Twyla Tharp’s “Nine Sinatra Songs”, and Erik had an entire dinner made for me when I got home! He made soft tacos with organic ground beef. He cut up tomatoes, onions, cheese, and lettuce to top the tacos. I know this does not sound like much, but I was surprised and thrilled. This might become a new tradition:) Now that I know he actually CAN cook, he might have to help me a little more in the kitchen! 

Also, I am going to Santa Fe today until Sunday. Besides Cafe Pasquals, does anyone have any good restaurant suggestions? 

Prep time: 10 minutes

Cook time: 30 minutes

Serves 4

*Adapted from Martha Stewart 

1 14 oz. can tomatoes, in juice

1 tbsp. olive oil

1 lb. hot italian sausage, casing removed

1 small onion, finely chopped

Kosher salt and Cracked black pepper

1 c. arborio rice

1/2 c. dry white wine

5 oz. bag baby spinach

1/2 c. grated parmigiano reggiano

2 tbsp. salted butter

In a small sauce pan, combine tomatoes with 3 c. water. Heat until just simmering. 

In a medium sauce pan, heat olive oil over medium heat. Add in the sausage and onion and break into small pieces with the back of your spoon. Season with salt and pepper and cook until onion is softened, about 3 minutes, and sausage is browned.  

Add in rice and stir to coat for about 1 minute. Then add in the wine, and cook until absorbed, about 1 minute. Add in the tomato juice, 1 cup at a time, until risotto absorbs the liquid. Repeating until the juice is gone, and the risotto is creamy and just cooked through. About 25 minutes. 

Remove pan from heat, stir in spinach, parmigiano, and butter. Season with salt and pepper. Adjust seasonings if necessary. Let risotto cool for about 5 minutes, until thickened. 

Serve immediately and sprinkle with additional parmigiano cheese.