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Baked Risotto with Sausage and Artichokes

3.5 by 13 people
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  • Makes: 6 servings
  • Prep: 30 mins
  • Bake: 1 hr 10 mins 350°F
  • Stand: 5 mins

Baked Risotto with Sausage and Artichokes



  1. Preheat oven to 350 degrees F. In an extra-large skillet, cook sausage, fennel, onion, and garlic over medium-high heat until sausage is brown and vegetables are tender. Drain off fat. Add rice; cook and stir for 1 minute.
  2. Add artichoke hearts, carrots, thyme, and pepper. Stir in broth and wine. Bring just to boiling. Transfer mixture to an ungreased 2-1/2-quart casserole. Bake, covered, about 1 hour or until rice is tender, stirring once halfway through baking.
  3. Meanwhile, in a small bowl, combine panko, cheese, and lemon peel; stir in melted butter. Sprinkle over sausage mixture. Bake, uncovered, about 10 minutes more or until mixture is heated through and crumbs are lightly browned. Let stand for 5 minutes before serving. Makes 6 to 8 servings.

Nutrition Facts (Baked Risotto with Sausage and Artichokes)

    Per serving:
  • 473 kcal cal.,
  • 28 g fat
  • (11 g sat. fat,
  • 3 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 68 mg chol.,
  • 1429 mg sodium,
  • 36 g carb.,
  • 7 g fiber,
  • 3 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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