Oven Baked Spicy Sausage Risotto Recipes

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BUTTERNUT SQUASH OVEN RISOTTO



Butternut Squash Oven Risotto image

Squash and beer make my risotto different and delicious. Plus, cooking it in the oven cuts down on hands-on time making it. Win-win. -Katie Ferrier Gage, Houston, TX

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 14

6 cups cubed peeled butternut squash (1 inch)
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 carton (32 ounces) chicken broth
1 cup water
1 small onion, chopped
2 cups uncooked arborio rice
2 garlic cloves, minced
1 cup beer
2 tablespoons butter
1/2 teaspoon chili powder
1/4 teaspoon ground nutmeg
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. Place squash in a greased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss to coat. Roast on a lower oven rack 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, bring broth and water to a simmer; keep hot. In an ovenproof Dutch oven, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add rice and garlic; cook and stir 1-2 minutes longer or until rice is coated., Stir in beer. Reduce heat to maintain a simmer; cook and stir until beer is absorbed. Stir in 4 cups hot broth mixture. Place Dutch oven on an oven rack above squash; bake, covered, 20-25 minutes or until rice is tender but firm to the bite, risotto is creamy and liquid is almost absorbed., Remove Dutch oven from oven. Add butter, chili powder, nutmeg and remaining broth mixture. Stir vigorously until blended and liquid is almost absorbed. Stir in roasted squash and cheese. Serve immediately.

Nutrition Facts : Calories 311 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 662mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

OVEN-BAKED RISOTTO



Oven-baked risotto image

Cook this simple storecupboard risotto in the oven while you get on with something else - the result is still wonderfully creamy

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 35m

Number Of Ingredients 8

250g pack smoked bacon, chopped into small pieces
1 onion, chopped
25g butter
300g risotto rice
half a glass of white wine (optional)
150g pack cherry tomatoes, halved
700ml hot chicken stock (from a cube is fine)
50g parmesan, grated

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Fry the bacon pieces in an ovenproof pan or casserole dish for 3-5 mins until golden and crisp. Stir in the onion and butter and cook for 3-4 mins until soft. Tip in the rice and mix well until coated. Pour over the wine if using and cook for 2 mins until absorbed.
  • Add the cherry tomatoes and the hot stock, then give the rice a quick stir. Cover with a tightly fitting lid and bake for 18 mins until just cooked. Stir through most of the parmesan and serve sprinkled with the remainder.

Nutrition Facts : Calories 517 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 63 grams carbohydrates, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 3.38 milligram of sodium

RISOTTO WITH ITALIAN SAUSAGE



Risotto with Italian Sausage image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup butter, cut in cubes
1/4 cup olive oil
1 tablespoon chopped garlic
2 cups Arborio rice
5 cups chicken stock, plus more if needed
4 large pinches saffron
1/2 cup grated Parmesan, plus more for garnish
4 links mild Italian sausage
Fresh chopped parsley, for garnish

Steps:

  • Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
  • Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
  • Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
  • Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
  • Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)

OVEN-BAKED SPICY SAUSAGE RISOTTO



Oven-Baked Spicy Sausage Risotto image

Great tasting risotto with a touch of spice from the sausage. The red and green peppers add colour to this exciting dish. Go on! Spoil yourself!

Provided by Pietro

Categories     Rice

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

4 cups chicken stock
1 cup white wine
1 pinch saffron thread
30 g butter
1 tablespoon olive oil
2 garlic cloves, crushed
2 chorizo sausage, cut into thick slices
1 red pepper
1 green pepper
2 cups arborio rice
2 tomatoes
cracked black pepper
1/2 cup finely grated parmesan cheese
sea salt
1/4 cup freshly chopped parsley
parmesan cheese, shavings. to serve

Steps:

  • Preheat oven to 160 degrees celsius.
  • Heat stock, wine and saffron in a saucepan, cover and keep at simmering point.
  • Heat the butter and oil in a large ovenproof casserole baking dish. Add the garlic and onion and cook over medium heat until the onion is soft.
  • Add the chorizo and chopped peppers and cook for 5 minutes or until the chorizo softens. Stir in the rice and cook, stirring for 1 minute or until the rice is coated with oil.
  • Add the tomatoes and the stock mixture to the dish. Season with cracked black pepper. Cook uncovered on the middle oven shelf for 30 minutes.
  • Remove risotto from oven, stir in the parmesan and cook in the oven for a further 15 minutes or until the rice is soft.
  • Stir the parsley through the risotto, season with sea salt and cracked pepper.
  • Serve with parmesan shavings.

Nutrition Facts : Calories 795.2, Fat 28.2, SaturatedFat 11.8, Cholesterol 60.6, Sodium 958.7, Carbohydrate 96.5, Fiber 4.8, Sugar 8.1, Protein 26

EASY BAKED RISOTTO



Easy Baked Risotto image

Searching for the easiest way ever to make risotto? Use this baked risotto recipe to master this classic Italian meal.

Provided by Linda Larsen

Categories     Dinner     Side Dish     Entree

Time 55m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 onion (finely chopped)
3 cloves garlic (minced)
2 cups Arborio or long-grain white rice
6 cups chicken broth
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup grated Parmesan cheese
2 tablespoons butter

Steps:

  • Gather the ingredients. Heat the oven to 400 F.
  • In a heavy, ovenproof saucepan with a tight-fitting lid, heat the olive oil over medium heat. Add the onion and garlic; sauté and stir for 4 to 5 minutes until translucent.
  • Add the rice; cook and stir for 4 to 5 minutes longer.
  • Add the broth, basil , salt, and pepper and bring to a simmer, stirring frequently.
  • Cover the pan with foil, then add the lid. Place in the oven.
  • Bake for 20 minutes, then carefully remove from the oven, remove the lid and foil, and stir thoroughly.
  • Return the foil and lid and place back in ​the oven.
  • Bake 5 minutes longer. Test the rice to see if it's done; it should be slightly firm in the center. If the rice isn't done, cover and return to the oven and bake 5 to 10 minutes longer.
  • When the rice is done, stir in the cheese and butter . Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 249 kcal, Carbohydrate 23 g, Cholesterol 29 mg, Fiber 0 g, Protein 8 g, SaturatedFat 6 g, Sodium 1432 mg, Sugar 2 g, Fat 14 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

SAUSAGE AND BROCCOLINI RISOTTO



Sausage and Broccolini Risotto image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1 bunch broccolini, roughly chopped (about 8 ounces)
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 14-ounce can diced tomatoes
1 cup grated fontina cheese

Steps:

  • Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat. Add the broccolini and stir-fry until just tender, 3 to 4 minutes. Transfer to a plate using a slotted spoon. 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. 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, about 15 minutes. 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 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccolini and divide among bowls.

Nutrition Facts : Calories 569, Fat 25 grams, SaturatedFat 13 grams, Cholesterol 92 milligrams, Sodium 831 milligrams, Carbohydrate 51 grams, Fiber 4 grams, Protein 30 grams

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