Baked Risotto With Sausage And Artichokes Recipe

Recipe By Slurrp

This baked risotto with sausage and artichokes is a delicious and hearty dish that is perfect for a cozy dinner. The risotto is cooked in the oven, which gives it a creamy and tender texture. The addition of sausage and artichokes adds a savory and flavorful element to the dish. Serve it with a side of crusty bread and a green salad for a complete meal.

3.9
16 Rating -
Rate
Non Vegdiet
5minstotal
30minsPrep
1hr 10minsCook
5m.total
30m.Prep
1hr 10m.Cook
Baked Risotto With Sausage And Artichokes
plan
Bookmark

ingredients serve

Ingredients for Baked Risotto With Sausage And Artichokes Recipe

  • 0.17 pound Italian Sausage, Casings Removed
  • 0.17 Small Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 1/4 cup Arborio Rice
  • 0.67 cup Chicken Broth
  • 0.17 can Artichoke Hearts, Drained And Chopped
  • As required Salt And Pepper, To Taste
  • as needed Freshly Grated Parmesan Cheese, For Garnish
  • as per your need Chopped Parsley, For Garnish

Directions: 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.
Nutrition
value
504
calories per serving
17 g Fat37 g Protein55 g Carbs20 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    37g
  • Carbs
    55g
  • Fiber
    20g

MacroNutrients

  • Carbs
    55g
  • Protein
    37g
  • Fiber
    20g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    600mg
  • Iron
    13mg
  • Vitamin A
    890mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    40mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    18mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    222mg
  • Manganese
    4mg
  • Phosphorus
    443mg
  • Selenium
    25mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp