BUTTERNUT SQUASH OVEN RISOTTO
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
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
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
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
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
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
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
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
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
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
More about "oven baked spicy sausage risotto recipes"
RISOTTO WITH PORK SAUSAGE RECIPE | GOOD FOOD
From goodfood.com.au
- In a heavy-based pot, gently cook the onion and garlic in oil and butter until very soft and pale golden.
- Add the pork sausage, breaking it up with a wooden spoon. Stir for a few minutes until the sausage is cooked.
- Now add the rice and stir until it is well coated. Add the wine, stir and cook until it has almost completely bubbled down.
SPICY SAUSAGE AND TOMATO RISOTTO RECIPE | THE STUDENT FOOD ...
From thestudentfoodproject.com
Servings 2Category Main Courses
OVEN BAKING SAUSAGE: QUICK, EASY AND MINIMAL MESS – WE ARE ...
From wearenotfoodies.com
Total Time 22 mins
RECIPE: SAUSAGE AND TOMATO RISOTTO - KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
10 BEST OVEN BAKED RISOTTO RECIPES | YUMMLY
From yummly.com
CREAMY BAKED SAUSAGE RISOTTO - THE CLEVER CARROT
From theclevercarrot.com
Reviews 55Total Time 1 hr 5 minsEstimated Reading Time 4 mins
- In a 6 qt. Dutch oven, or another oven-proof pot with lid, warm the 1 tsp. of olive oil over medium heat. Add the sausage and brown on all sides, about 10-12 minutes. Transfer sausage to a cutting board. Pour out any residual oil and clean the bottom of the pot with a paper towel.
- To begin the risotto, add the olive oil and butter to the Dutch oven. Saute the onions, celery, and garlic over medium-low heat until the vegetables begin to soften, abut 5-7 minutes.
BAKED SAUSAGE AND MUSHROOM RISOTTO RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 1 hr 30 minsServings 4Calories 514 per serving
- Preheat oven to 325ºF. In a Dutch oven or other large, ovenproof pot with a lid, cook sausage over medium heat, stirring to break it up, until crumbly and browned, 6 to 8 minutes. Spoon sausage into a bowl lined with paper towels and pour fat out of pot.
- Return pot to heat and add oil. Add onion and mushrooms, season with salt and pepper and cook, stirring, until onion is soft and mushroom juices have evaporated, 8 to 10 minutes. Pour in wine and cook until reduced by half, stirring to release any browned bits on bottom of pan, about 2 minutes. Stir in rice and cook for 3 minutes. Pour in 3 cups of broth and stir to combine.
- Bake for 20 minutes. Stir in Parmesan, reserved sausage meat and remaining 1 1/2 cups broth. Cover, return to oven and bake until rice is tender but not mushy, 30 to 35 minutes more. Sprinkle with parsley and serve.
BAKED RISOTTO WITH MUSHROOM AND SAUSAGE - VJ COOKS
From vjcooks.com
4.5/5 (20)Total Time 45 minsCategory DinnersCalories 620 per serving
- Cut each sausage into 5 pieces and roll into balls. Spread out on a non-stick oven tray and bake for 25 minutes, turning once during cooking.
- In an ovenproof dish, sauté onion with olive oil. Add garlic and mushrooms then stir together to brown for a few minutes.
SPICY SAUSAGE RISOTTO | ORSARA RECIPES
From orsararecipes.net
5/5 (1)Total Time 45 minsCategory Appetizer
- Meanwhile, add a large drizzle of olive oil in a deep skillet or dutch oven. Once hot, add in the sausage. Stir frequently, breaking the sausages into small crumbled pieces and allowing to cook through.
- Add in the arborio rice and give it a quick stir, until the rice is fully coated with the shallot and sausage mix.
OVEN-BAKED SAUSAGE RISOTTO - KITCHEN SKIP
From kitchenskip.com
Cuisine ItalianCategory RiceServings 6Total Time 55 mins
- At the same time, warm the olive oil over medium heat in a 10 to 12-inch ovenproof skillet. Add shallots and sausage. Saute 3 to 5 minutes, until the sausage and shallot are lightly browned.
QUICK COOK: AN EASY BAKED TOMATO AND SAUSAGE RISOTTO FOR ...
From mercurynews.com
Estimated Reading Time 3 mins
CATHERINE'S OVEN-BAKED SAUSAGE AND TOMATO RISOTTO
From rte.ie
Estimated Reading Time 1 min
ONE-POT OVEN ORZOTTO WITH SAUSAGE, KALE, AND CHERRY ...
From italianenough.com
SPICY SAUSAGE BAKED RISOTTO, RECIPES WITH BEEF, BEST STEAK ...
RISOTTO WITH SPICY SAUSAGE RECIPES
From tfrecipes.com
MUSHROOMS OVEN BAKED - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
SPICY ITALIAN SAUSAGE RAGU - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ITALIAN SAUSAGE RECIPES BAKED
From share-recipes.net
SMITTEN KITCHEN SAUSAGE RISOTTO - ALL INFORMATION ABOUT ...
From therecipes.info
OVEN BAKED SPICY SAUSAGE RISOTTO RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love