Easy Creamy Baked Sausage Risotto
Forget constant stirring! This easy baked sausage risotto delivers incredible creamy texture and flavor with minimal hands on time. Italian chicken sausage, Arborio rice, and tomatoes cook together in the oven for the ultimate hands off comfort food.
Ingredients
For the Sausage:
- 1 tsp olive oil
- 3/4 lb Italian chicken sausage about 3-4 links
For the Risotto:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion cut into 1/2-inch dice
- 1 rib celery thinly sliced
- 1 garlic clove thinly sliced
- 3/4 cup Arborio rice
- 1 splash dry white wine like Sauvignon Blanc
- 1 14 oz can diced tomatoes
- 3 cups good quality chicken broth plus more as needed
- Salt and freshly ground black pepper to taste
- 1/4 cup roughly chopped fresh parsley
- Grated Parmesan cheese for serving
- Extra virgin olive oil for drizzling
Instructions
- Preheat oven to 350°F (175°C).
- In a 6 quart Dutch oven, heat 1 tsp olive oil over medium heat. Brown sausage on all sides, 10-12 min. Transfer to a board. Pour out excess oil and wipe pot.
- In the same pot, heat 1 tbsp olive oil and butter over medium low. Add onion, celery, and garlic. Sauté until softened, 5-7 min.
- Add Arborio rice. Stir for 1 min to coat.
- Pour in a splash of white wine to deglaze, scraping the bottom. Simmer 1-2 min until reduced.
- Stir in diced tomatoes and 3 cups chicken broth.
- Cover with lid and transfer to oven. Bake for 30 minutes.
- Meanwhile, slice the browned sausage into rounds.
- After 30 min, stir sausage into the risotto. Cover and bake 10 more minutes.
- Remove from oven. If too thick, stir in more warm broth. Season with salt and pepper.
- Stir in chopped parsley. Serve immediately with grated Parmesan and a drizzle of olive oil.
Notes
For a vegetarian version, omit sausage, use veggie broth, and add sliced mushrooms. Leftovers will thicken; reheat with extra broth.