Oven Baked Risotto with Sausages and Tomatoes

oven baked risotto with sausages and tomatoes
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 1:05 h
  • Ready In: 1:15 h

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


  • 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


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.

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