Tomato, Sausage and Beet Greens Risotto

Serves: 4-5


1 (12 ounce) bag Cut 'N Clean Greens Beet Greens

1 tablespoon olive oil

3/4 pound (about 3) sweet or hot Italian turkey sausages, casings removed

1 onion, finely chopped

1 teaspoon dried oregano

1 teaspoon crushed garlic (2-3 cloves)

Ground pepper

1 (28 ounce) can diced tomatoes in juice

1 (14.5 ounce) can fat-free, low-salt chicken broth

1 cup water

1 cup Arborio rice

1/2 cup dry white wine

1/2 cup grated Parmesan cheese, plus more for serving


In a medium sized saucepan or soup pot, heat oil over medium. Add sausage, breaking up with the side of a spoon or wooden spatula. Add onion, and cook sausage and onion 3-5 minutes, stirring frequently. Add oregano, garlic and a few grindings of black pepper and cook another minute or so.

While sausage is cooking, in a small saucepan combine tomatoes and their juice, chicken broth and water and bring to a simmer. Keep tomato mixture simmering as low as possible for the duration of the recipe.

Add rice to the sausage mixture and cook, stirring until well coated, 1 to 2 minutes. Add wine and cook, stirring until wine is absorbed, about 1 minute.

Add about 2 cups hot tomato mixture to rice; simmer over medium heat, stirring frequently, until liquid is absorbed, 4-5 minutes. Add another cup of tomato mixture and repeat process of stirring and cooking until it is absorbed. Repeat this process with a cup of tomato mixture at a time, never rushing the cooking-absorption process, until all of the tomato mixture has been used. Total cooking time will be 25 or so minutes, and rice will be creamy and just barely tender. If it tastes hard and chalky, you need to cook it a bit longer.

Add half the bag of beet greens (6 ounces; save rest for another use), cook and stir another 2-3 minutes, until beet greens are wilted and rice is tender yet firm to the bite. Stir in Parmesan, taste, and add salt and additional pepper if necessary. Since the tomatoes, broth and cheese are salty, you probably won’t have to add additional salt.

Ladle into wide, shallow soup or pasta bowls, sprinkle with additional grated Parmesan if you like, and serve. Be careful of dumping too much Parmesan on top as a garnish, though, because of the salt potential.

This recipe is a take-off of a Martha Stewart Everyday Cooking recipe, heavily tweaked and altered to our taste buds. This recipe is probably best suited for weekend meals, since there is at least 40 minutes of kitchen time required. It saves well as leftovers, though, so we like to make it on the weekend when we have time, and serve it on a weeknight when we are craving something homemade and delicious. You may substitute chard for the beet greens if you like, and cook it another minute or so.

Popular vegetable substitutions include: Beet Greens or Rainbow Chard or Curly Spinach or IRONman Spinach Beet Salad or Organic Garden Greens

A hearty, sausage-filled, beet greens risotto done stove-top satisfies for lunch or dinner