Sausage and Broccoli Oven Risotto

4 04 2012

If you’re intimidated by making risotto, don’t be! Over the past few months I’ve shared recipes and techniques for traditional risotto that requires constant stirring, crock-pot risotto which requires practically no attention and now, oven risotto which is a happen medium. Pick one of these techniques, and give it a whirl to impress your family or friends…you’ll be happy you did!

Sausage and Broccoli Oven Risotto

The following serves 4 (compliments of Food Network Magazine):

  • 2 Tbsp unsalted butter
  • 1 bunch broccoli, chopped (about 8 oz)
  • 12 ounces sweet Italian sausage, casings removed
  • 1/2 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 cup arborio rice
  • 1 clove garlic, minced
  • 1/3 cup dry white wine
  • 2 cups low-sodium chicken broth
  • 1 can diced tomatoes, 14 oz
  • 1 cup grated fontina cheese (I used parmesan instead)

Preheat the oven to 450. Heat 1 Tbsp butter in a dutch oven or ovenproof pot over high heat. Add the broccoli and stir-fry until just tender. 3 to 4 minutes. Transfer to a plate and set aside.

Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes. Add the rice and garlic and cook, stirring, 1 more minute.

Add the wine to the pot and cook until evaporated, about 2 minutes (make sure to scrape up any brown bits on the bottom of the pan). Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil. Transfer the pot to the oven and bake until the rice is tender, 15 to 20 minutes. This Girl’s tip: If you don’t have a dutch oven (like me), cook everything in a large skillet, transfer to a casserole dish and cover with foil. To get the casserole dish a little warm, I kept it on the top back of the stove until ready. When the risotto is just about ready to come out of the oven, reheat your skillet over medium heat and transfer the rice mixture back to the skillet to finish the next steps.

Remove the pot from the oven. Don’t worry if the risotto seems wet; it will thicken when you add the cheese. Vigorously stir in the remaining 2 Tbsp butter and the cheese until creamy, 2 minutes. Stir in the broccoli and divide among bowls or plates. Garnish with additional grated cheese if desired.

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