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Ingredients
| italian sausage: 1 lb |
| fennel: 1 bulb (cored and chopped (1 cup)) |
| onions: 1 (chopped (1/2 cup)) |
| garlic: 2 cloves (minced) |
| Arborio rice: 3/4 cup |
| artichoke hearts: 14 oz |
| carrots: 2 (shredded (1 cup)) |
| fresh thyme: 2 tsp (snipped) |
| black pepper: 1/2 tsp |
| chicken broth: 2 cups |
| white wine: 1/3 cup |
| bread crumbs: 1/2 cup (Japanese style) |
| Asiago cheese (shredded): 1/4 cup |
| lime peel: 1/2 tsp (finely shredded) |
| unsalted butter: 1 Tbl (melted) |
Baked Risotto with Sausage and Artichokes
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
70 min -
Servings
8 serving(s)
Tags
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.