So, this is what I made while the asparagus was roasting for the maple dijon asparagus.  Another mainstay recipe, relatively cheap for the amount of stuff you need for it (seriously, the most expensive thing you will need is the wine), and good and hearty.  I also recommend a good slice of bread to go with it – I picked up a thing of roasted garlic bread at the store, because I didn’t want to bake bread tonight.  😛  (Yes, I can occasionally be lazy.  It’s fun.)

Tomato and Sausage Risotto
Lasts a minimum of five meals


  • 1 28 oz can of diced tomatoes (do not drain)
  • 2 c. water
  • 1 T olive oil
  • ¾ lb sweet Italian sausage, casings removed (or, 3/5 links in a typical package)
  • 1 small onion, finely chopped
  • 1 c. arborio rice
  • ½ c white wine (I usually go with Cupcake Wines’ Angel Food)
  • ½ c grated parmesan cheese
  • 2 T marscapone (this is only if you have it on hand, you can skip it, but it is amaaaaaazing)

Combine the tomatoes and water in a separate pot and bring to a simmer.  Once simmering, lower the heat to low to keep it warm.

In a separate pot, combine the olive oil, sausage, and onion over medium heat, and use your spatula to break up the sausage as it cooks (see first pic). Cook until the sausage is opaque (usually 3 to 5 mins). Then, add your rice, stirring until coated (appx 1 to 2 mins), and add the wine (and unless you’re using it for something else, drink the rest of the bottle :P).  Stir until absorbed (see pics 2 and 3 for what that usually looks like, but with the tomato mixture).

Speaking of the tomato mixture, add 2 c of the hot mixture to start to the pot, and simmer until absorbed (appx 4 to 5 mins, again, see pics 2 and 3 for what this usually looks like), and continue to add 1 c at a time, stirring and absorbing and adding the next cup until you’ve used up all the liquid (the amount I gave is usually the sweet point for not too much liquid), and the rice is creamy, but not mushy.  This usually takes at least 25 minutes to a half hour.

Once you reach that point, remove the pot from heat, and stir in your parmesan (and marscapone, if you’re using it). And then, enjoy the hell out of it.