Baked Risotto with Sausage and Artichokes
pound bulk Italian sausage
medium fennel bulb, cored and chopped (1 cup)
medium onion, chopped (1/2 cup)
cloves garlic, minced
cup uncooked arborio or long grain white rice
14 ounce can quartered artichoke hearts, drained
medium carrots, shredded (1 cup)
teaspoons snipped fresh thyme
teaspoon ground black pepper
cups chicken broth
cup dry white wine or chicken broth
cup panko (Japanese-style bread crumbs)
teaspoon finely shredded lemon peel
tablespoon butter, melted
- 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.
- 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.
- 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