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1
pound bulk Italian sausage
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1
medium fennel bulb, cored and chopped (1 cup)
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1
medium onion, chopped (1/2 cup)
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2
cloves garlic, minced
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3/4
cup uncooked arborio or long grain white rice
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2
14 ounce can quartered artichoke hearts, drained
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2
medium carrots, shredded (1 cup)
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2
teaspoons snipped fresh thyme
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1/2
teaspoon ground black pepper
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2
cups chicken broth
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1/3
cup dry white wine or chicken broth
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1/2
cup panko (Japanese-style bread crumbs)
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1/4
cup finely shredded Asiago cheese or Parmesan cheese (1 ounce)
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1/2
teaspoon finely shredded lemon peel
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1
tablespoon butter, melted
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.
- Servings Per Recipe 6,
- Calories 473,
- Protein (gm) 18,
- Carbohydrate (gm) 36,
- Fat, total (gm) 28,
- Cholesterol (mg) 68,
- Saturated fat (gm) 11,
- Monosaturated fat (gm) 11,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 7,
- Sugar, total (gm) 3,
- Vitamin A (IU) 3693,
- Vitamin C (mg) 12,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 1429,
- Potassium (mg) 463,
- Calcium (DV %) 131,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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