Oven Baked Risotto with Sausages and Tomatoes
2022-02-25- Cuisine: Italian
- Course: Main Dish, Oven
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 1:05 h
- Ready In: 1:15 h
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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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
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 350° F (180° 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.
