Baked Risotto with Sausage and Kale
When risotto is cooked on the stovetop, contant stirring is required to loosen the starches, which thicken the broth and give the dish its texture. In this baked version, bubbles from the boiling liquid knock the starches loose.
Ingredients
- 1 pound reduced fat Italian Sausage about 6 links
- 1 small Onion chopped
- 3 cloves Garlic minced
- ¾ cup Arborio Rice
- ½ cup White Wine
- 2-1/2 cups Chicken Stock warmed
- ¼ cup grated Parmesan Cheese
- 3 cups chopped Kale
- Salt and Pepper
Instructions
- Preheat the oven to 425*F. Remove the casing from two sausage links and crumble the meat into an oven save skillet or enameled dutch oven set over medium heat. Cook, stirring occasionally, until the sausage is browned. Add the onion and garlic and cook another 2 minutes. Stir in the rice and cook for 1 minute, or until the grains mostly translucent with a small white center.
- Stir in the wine and cook until it is all evaporated. Add the chicken stock and bring to a boil. Cover and transfer to the oven. Bake for 20 minutes, or until most of the liquid has been absorbed. Stir in the cheese and kale, allowing the heat of the rice to wilt the kale. Bake an additional 10 minutes.
- Meanwhile, cook the remaining sausage links. Sear them over high heat until the skins are deeply browned and begin to blister. Transfer to the oven until cooked through.