Oven Baked Risotto with Sausages and Tomatoes

2022-02-25
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 1:05 h
  • Ready In: 1:15 h

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Nutritional Info

This information is per serving.

  • Calories

    759
  • Carbohydrates

    79 g
  • Cholesterol

    12 mg
  • Fat

    37 g
  • Fiber

    4 g
  • Protein

    33 g
  • Saturated Fat

    16 g
  • Serving Size

    1
  • Sodium

    1250 mg
  • Sugar

    11 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    3 g
  • Potassium

    658 mg
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Oven baked risotto with sausages and tomatoes.Very delicious Italian meal cooked in oven.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound (480 g) sweet Italian sausages,cut into 1-inch(2.5 cm) pieces
  • 2 ripe tomatoes, cored and diced
  • 3 cloves garlic, peeled and coarsely chopped
  • 1 cup uncooked arborio rice
  • 3 cups (750 ml) chicken stock
  • 1/3 cup (80 ml) dry white wine
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh parsley
  • 1/2 cup grated Parmesan cheese
  • 1 cup chopped onions

Method

Step 1

Preheat olive oil in a large nonstick skillet. Add sausages and cook for 5-7 minutes, stirring occasionally.

Step 2

Pour off all but 2 tablespoons fat. Add onions, garlic and diced tomatoes to skillet. Cook for 4 minutes or until softened

Step 3

Add rice, chicken stock, wine, paprika,cumin, salt and black pepper. Stir well and bring mixture to a boil.

Step 4

Preheat convection oven to 350ยฐ F (180ยฐ C). Transfer skillet to oven and bake, uncovered,for 45 minutes, or until rice is tender.

Step 5

Remove skillet from the oven. Cover and set aside for 15 minutes.

Step 6

Sprinkle rice with grated Parmesan cheese and parsley before serving.

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