Baked Risotto With Sausage And Artichokes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large oven-safe skillet, cook the sausage over medium heat until browned and cooked through. Remove the sausage from the skillet and set aside.
• STEP 3.In the same skillet, add the onion and garlic and cook until softened and fragrant, about 5 minutes.
• STEP 4.Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the rice is coated in the onion and garlic mixture.
• STEP 5.Pour in the chicken broth and bring to a simmer. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
• STEP 6.Bake for 20 minutes, then remove the skillet from the oven and stir in the artichoke hearts and cooked sausage.
• STEP 7.Return the skillet to the oven and bake for an additional 10-15 minutes, or until the rice is tender and the liquid is absorbed.
• STEP 8.Remove from the oven and let the risotto rest for a few minutes before serving.
• STEP 9.Garnish with freshly grated Parmesan cheese and chopped parsley, if desired.
• STEP 10.Serve hot and enjoy!

Cooking Tips

• Use a good quality sausage for the best flavor.
• Feel free to add other vegetables such as mushrooms or spinach to the risotto.
• If you prefer a vegetarian version, you can omit the sausage and add more vegetables or use vegetable broth instead of chicken broth.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it in a skillet over medium heat until warmed through.
• Serve the baked risotto with sausage and artichokes as a main dish or as a side dish with grilled chicken or roasted vegetables.