Sausage and artichoke risotto

I found this recipe in a Better Homes and Gardens cookbook. I adapted it a little bit, and it has become one of my favorites! It’s an easy baked risotto dish, with plenty of sausage and veggies.



Start with 1-1.5 pounds of ground sausage and a chopped onion.




Add 2 cloves of pressed garlic, and cook until the meat is browned and the onion is tender.



Drain any fat. (Our sausage has been so lean there’s not been any to drain.) Add 3/4 cup uncooked long grain white rice and cook for about 1 more minute.



Add one 14 ounce can of artichokes (drained and rinsed), 2-3 chopped carrots, 1/2 teaspoon crushed dried thyme, and 1/2 teaspoon black pepper. Add 2 and 1/4 cups chicken broth and stir well. Bring to boiling.



Once the broth is boiling, transfer to a casserole dish. I am in love with my Pampered Chef stoneware rectangular baker.



Bake, covered, at 350 degrees for 60 minutes (or until rice is tender), stirring once.

While this is baking, mix your topping - 1+ tablespoon butter (melted), 1/2 cup Panko-style bread crumbs, 1/4 cup shredded Parmesan cheese, 1/2 teaspoon finely shredded lemon peel. After the casserole has baked for 60 minutes, uncover and add the topping.

(Sometimes I have the “real” shredded Parmesan. That’s the best. When I don’t have it, I use the bottled grated stuff. Doesn’t give it quite the same taste, but it’s a good substitute.)



Bake, uncovered, for 10 more minutes. I usually turn on the broiler for an extra few minutes to get the top nice and brown.



And that’s it - easy baked risotto! Serve with a side of fresh garden tomatoes (not from my garden… I got these from my mother-in-law) and you’re ready for dinner.



Here’s the printable recipe card:



{Affiliate links were used in this post. And some links to my Pampered Chef catalog party. Have to find some way to support this Pampered Chef habit!}