Oven Risotto with Chicken Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Directions
Preheat oven to 425 degrees.
In a large ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
Stir in the stock, ½ the broth, salt, and pepper.
Add the chicken sausage pieces.
Bring to a boil.
Cover, transfer to the oven, and bake until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
Remove from oven. Stir in remaining chicken broth (the consistency of the risotto should be creamy), the butter and cheese. You can add a dash of cream or half and half if you have it, but it isn’t necessary.
Serve immediately. Good with a green salad and hot bread.
Serving Size: serves 5-6
Number of Servings: 1
Recipe submitted by SparkPeople user MEGANAY.
3 tablespoon olive oil1 medium-large onion, finely chopped2 1/4 cup Arborio rice4 cups chicken stock (1 box)1 can chicken broth 1 teaspoon coarse salt¼-1/2 teaspoon freshly ground pepper2 tablespoon unsalted butter1/2 cup freshly grated Parmesan cheese3-4 italian style chicken sausages, sliced into bite size pieces
Directions
Preheat oven to 425 degrees.
In a large ovenproof saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
Stir in the stock, ½ the broth, salt, and pepper.
Add the chicken sausage pieces.
Bring to a boil.
Cover, transfer to the oven, and bake until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
Remove from oven. Stir in remaining chicken broth (the consistency of the risotto should be creamy), the butter and cheese. You can add a dash of cream or half and half if you have it, but it isn’t necessary.
Serve immediately. Good with a green salad and hot bread.
Serving Size: serves 5-6
Number of Servings: 1
Recipe submitted by SparkPeople user MEGANAY.
Nutritional Info Amount Per Serving
- Calories: 1,300.7
- Total Fat: 54.1 g
- Cholesterol: 38.8 mg
- Sodium: 5,621.1 mg
- Total Carbs: 163.1 g
- Dietary Fiber: 3.0 g
- Protein: 37.2 g
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