Several years ago Martha Stewart’s Everyday Foods had a recipe for oven risotto. I have made it many times and I really like it for a side dish. It is really good for how easy it is.
I recently was looking at the Martha Stewart website and they had a recipe for a regular risotto with tomatoes and sausage. I thought why not combine the two recipes and make a main dish oven risotto with sausage and tomatoes.
I tweaked the recipe and came up with a really good risotto that you can use as a main dish.
I hope you enjoy it.
Yield: 8 servings
Oven Risotto With Sausage and Tomatoes
Risotto made in the oven with sausage and tomatoes.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1 tablespoon olive oil
- 1/4 cup finely chopped onion
- 3/4 cup Arborio rice
- 1/4 cup dry white wine (optional, I use chicken broth)
- 2 to 2 1/4 cups hot water
- 1/2 cup homemade or low sodium canned chicken stock
- 3/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon unsalted butter
- 1/4 cup freshly grated Parmesan cheese
- 1/2 pound of sausage browned
- 1 14 ounce can tomatoes, drained
Instructions
- Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat.
- Add the onion and cook, stirring, until translucent, 2 to 3 minutes.
- Add the rice and cook, stirring to coat the grains with oil, about 1 minute.
- Stir in the wine and cook until it has completely evaporated, about 1 minute.
- Stir in 1 1/2 cups water, the stock, salt, and pepper.
- Bring to a boil and add sausage and tomatoes.
- Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
- Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley.
- Serve immediately.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 226Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 719mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 12g
Nutritional values are approximate and aren't always accurate.
Hey there. Came over from TMTT.
This reminds me I really need to make risotto at least once. I just never have before for some silly reason. This looks awesome.
I am embarrassed to say that I have never made risotto. I am glad to have this recipe.
What kind of sausage do you use? Italian?
@Morgan, Well, since we raise hogs I have a ton of breakfast type sausage, that I just brown and use in this. I think though you could adapt with other types of sausage.
My husband went hunting this past autumn and his group got two elk, whose meat the men split up between them. I cooked this risotto with ground elk meat and substituted cheddar cheese for parmigian/parmesan (however it’s spelled). The result was delicious.
@Courtney, That sounds like a great variation. Thanks for sharing that!
I have never heard of the rice you mentioned. Where can I find it and what can I use instead if I can’t find it?
@Ashly, Most grocery stores sell it on the same aisle as the rest of the rices. It is a stickier shorter grain rice, so using another type of rice will change this dish some. I hope that helps.
@Lynn,
I can’t see your reply. Not sure why…
@Ashly, Maybe this will work. Most grocery stores sell it on the same aisle as the rest of the rices. It is a stickier shorter grain rice, so using another type of rice will change this dish some. I hope that helps.
Are chicken broth and chicken stock so close to being the same thing that they could be used interchangeably?
I think in this recipe either would work fine.