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Baked Risotto with Sausage and Artichokes

Makes: 6 to 8 servings
Prep 30 mins Bake 350°F1 hr 10 mins Stand 5 mins
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  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
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)
  • 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,
  • Trans fatty acid (g) 0,
  • 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 (g) 56,
  • Cobalamin (Vit. B12) (g) 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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