Baked Risotto with Sausage and Artichokes

Baked Risotto with Sausage and Artichokes Enlarge Image
15Kviews
12 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
30 mins
Bake:
1 hr 10 mins 350°F
Stand:
5 mins
Rate me!


Baked Risotto with Sausage and Artichokes

Ingredients
1
pound bulk Italian sausage
1
medium fennel bulb, cored and chopped (1 cup)
1
medium onion, chopped (1/2 cup)
2
3/4
cup uncooked arborio or long grain white rice
2
14 ounce can quartered artichoke hearts, drained
2
medium carrots, shredded (1 cup)
2
teaspoons snipped fresh thyme
1/2
teaspoon ground black pepper
2
cups chicken broth
1/3
cup dry white wine or chicken broth
1/2
cup panko (Japanese-style bread crumbs)
1/4
cup finely shredded Asiago cheese or Parmesan cheese (1 ounce)
1
tablespoon butter, melted

Directions

  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
Your Comment:
close
close
close
close
close

close

Loading... Please wait...