Quick and Easy – Baked Risotto with Italian Sausage and Sun-Dried Tomatoes

Published on by carol lou

This is one of my favorite recipes. So easy to prepare and the results are amazing. Perfect for a cold February day.

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Baked Risotto with Italian Sausage and Sun-Dried Tomatoes

Servings 4

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 3 1/2 cups chicken broth
  • 1/2 cup grated Parmigiano-Reggiano, plus more for serving
  • 1/2 pound Italian sausage, cooked and crumbled, hot or sweet variety
  • 1/4 cup heavy cream
  • 1/3 cup diced sun-dried tomatoes in oil
  • 3 cups fresh spinach (optional)
  • salt and pepper

Instructions

  1. Preheat oven to 400 degrees.  In an dutch oven heat the olive oil.  Add the garlic and rice and cook over moderate heat, stirring until very fragrant, approx 2 minutes.  Stir in the broth and bring to a boil.  Cover and bake for about 20 – 30 minutes, until the rice is tender and liquid absorbed.  Stir in the 1/2 cup of cheese, Italian sausage, tomatoes, heavy cream and spinach.  Stir until the spinach begins to wilt, cover and bake an additional 2 – 3 minutes.  Season with salt and pepper, to taste, stir until well combined.  To serve, drizzle with olive oil and top with additional cheese.