On this episode I’m joined by Jennifer Hurtubise to fix a delicious sausage and tomato risotto. For those who are on a gluten free diet, this is a fantastic recipe for you. Many people think risotto is hard to make but this recipe proves that wrong. Full of flavor and ease of preparation, this is a recipe that is definitely worth adding to the mix. Download recipe for printIngredients: 1 can (28 ounces) diced tomatoes in juice 3 cups water 1 tablespoon olive oil 3/4 pound sweet and/or hot Italian sausage 1 small onion, finely chopped Coarse salt and ground pepper to taste 1 cup Arborio rice 1/2 cup dry white wine 1 bunch flat-leaf spinach chopped (about 7 cups 1/2 cup grated Parmesan cheese 1/2 for serving (optional) 2 tablespoons butterDirections: In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.  In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid). Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.