Stashcook: Meal Planner & Recipe Keeper

Creamy Tomato and Spicy Sausage Risotto Recipe

Name: Creamy Tomato and Spicy Sausage Risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 1 handful Fresh Basil, chopped; 100 g Spicy Italian Sausage, casing removed; 300 g Arborio Risotto Rice; 1 L Vegetable Stock; 2 Tbsp Cream Cheese; 50 g Grated Pecorino Cheese; 1 Lemon, zested; 2 Tbsp Olive Oil; 400 g Canned Diced Tomatoes, drained

Stashcook

This is a creamy rice dish with spicy sausage and tomatoes. It's cheesy and has a little lemon. You cook the rice slowly and add cheese and herbs at the end. It's a warm, yummy meal for dinner.

Ingredients

1 medium Onion, finely chopped

2 cloves Garlic, minced

1 handful Fresh Basil, chopped

100 g Spicy Italian Sausage, casing removed

300 g Arborio Risotto Rice

1 L Vegetable Stock

2 Tbsp Cream Cheese

50 g Grated Pecorino Cheese

1 Lemon, zested

2 Tbsp Olive Oil

400 g Canned Diced Tomatoes, drained

Method

Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the chopped onion and cook for about 15 minutes until soft and translucent, stirring occasionally.

Increase the heat to medium-high and add the spicy Italian sausage to the pan, breaking it apart with a wooden spoon. Cook for 5 minutes until browned.

Stir in the minced garlic and cook for another 2 minutes until fragrant.

Add the Arborio rice to the pan, stirring to coat the grains with the oil and toast for 2 minutes until slightly translucent.

Pour in the drained diced tomatoes and cook for 5 minutes, allowing the tomatoes to soften and meld with the sausage.

Reduce the heat to medium-low. Add the vegetable stock one ladle at a time, stirring continuously, allowing the rice to absorb the liquid before adding more. This process should take about 25 minutes. If needed, add more hot water to achieve the desired consistency.

Once the rice is tender, stir in the cream cheese and most of the grated pecorino cheese until well combined. Season with salt and pepper to taste.

Remove the pan from the heat, cover, and let it rest for 5 minutes.

Stir in the chopped basil and lemon zest, adjusting the consistency with a little hot water if necessary.

Serve the risotto in bowls, drizzled with the remaining olive oil and sprinkled with the remaining pecorino cheese.

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