Summer Vegetable Risotto
Adapted from Martha Stewart Everyday Food
1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound mild Italian sausage, casings removed
1 small onion, finely chopped
1 large zucchini, about 3/4 pound, coarsely chopped in bite size pieces
Coarse salt and ground pepper
1 cup Arborio rice
1/4 cup cooking Sherry + 1/4 cup water
1 clove garlic, minced
14 ounces baby spinach, chopped (about 7 cups)
2 ears of corn, boiled to cook and carved from cob
1/4 cup basil, chopped
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter
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, zucchini and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 5 minutes. Add garlic to combine.
Add rice; cook, stirring until well coated, 1 to 2 minutes. Add sherry+ water; 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. Set your timer for 25 minutes, and continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next (every 5-6 minutes), stirring occasionally, until rice is creamy and just tender (you may not have to use all the liquid).
Remove pan from heat. Stir in spinach, corn, basil, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.