Oven Risotto with Chicken Sausage

Oven Risotto with Chicken Sausage
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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Oven Risotto with Chicken Sausage calories by ingredient
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Introduction

This is based on experiments with Martha Stewart's oven risotto. It is yummy with a green salad and hotbread This is based on experiments with Martha Stewart's oven risotto. It is yummy with a green salad and hotbread
Number of Servings: 1

Ingredients

    3 tablespoon olive oil
    1 medium-large onion, finely chopped
    2 1/4 cup Arborio rice
    4 cups chicken stock (1 box)
    1 can chicken broth
    1 teaspoon coarse salt
    ľ-1/2 teaspoon freshly ground pepper
    2 tablespoon unsalted butter
    1/2 cup freshly grated Parmesan cheese
    3-4 italian style chicken sausages, sliced into bite size pieces

Directions



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, Ĺ 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 isnít 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.

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