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- 1 pound bulk Italian sausage
- 1 medium fennel bulb, cored and chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 2 cloves garlic, minced
- 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)
- 1/2 teaspoon finely shredded lemon peel
- 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,
- cal. (kcal) 473,
- Fat, total (g) 28,
- chol. (mg) 68,
- sat. fat (g) 11,
- carb. (g) 36,
- Monosaturated fat (g) 11,
- Polyunsaturated fat (g) 3,
- fiber (g) 7,
- sugar (g) 3,
- pro. (g) 18,
- vit. A (IU) 3693,
- vit. 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 (mg) 131,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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