I co-host MM with the lovely Kristin of Delightfully Dowling – wait ’til you see what she has in store for you today! MMMmmmm is all I will say.
I hope you had a great weekend. We had tons of sunshine and sports – all good! Our spring is crazy busy and this meal from MarthaMarthaMartha is so easy – and makes great leftovers for lunch the next day!
adapted from marthastewart.com
1 can (28 ounces) diced tomatoes, in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bag baby spinach, pre-washed
1/2 cup grated Parmesan cheese, plus more for serving (optional)
In a saucepan, combine tomatoes with their juice and 3 cups of water. Bring to a simmer; keep warm over low heat.
In a medium saucepan, heat oil over medium heat. Add sausage and onion; season with salt and pepper and cook, breaking sausage up with a spoon, until sausage is opaque and onion has softened, 3-5 minutes.
Add rice; cook, stirring until well coated, 1-2 minutes.
Add wine; stir until absorbed, about 1 minute. I keep this cooking wine on hand for when we don’t have an open bottle of white in the fridge. It does the trick.
Add about 2 cups of the hot tomato mixture; simmer over medium-low heat, stirring occasionally, until absorbed, 4-5 minutes. Continue adding tomato mixture 1 cup at a time, waiting for liquid to be absorbed before adding more, until rice is creamy and tender, about 25 minutes total (you may not use all the tomato liquid).
Remove from heat and stir in spinach and parmesan cheese; season with salt and pepper to taste. Serve immediately.
Have you made anything delicious lately? Eaten at a notable restaurant? Tried a new kitchen product that is your newest flight of fancy? Share below by linking up to the blog hop or in comments.
Thanks for visiting today and I hope you’re week ahead is happy, productive and filled with sunshine.