Risotto Your Laurels
Oven-Baked Sausage, Garlic, and Parmesan Risotto Casserole
1 hour
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Take your risotto skills off the stovetop and into the oven with this Italian-inspired comfort bomb. You’ll learn why baked risotto is a weeknight hero and how white wine, butter, and a little patience unlock creamy, dreamy grains with zero arm cramps.
Equipment needed
- Oven-safe skillet or Dutch oven
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 375°F.
- 02Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced sausage and cook, stirring occasionally, until browned and crisped at the edges, about 5 minutes. Remove sausage to a plate.
- 03Add onion to the same pan and cook, scraping up any sausage bits, until softened and translucent, 4–5 minutes.
- 04Stir in the garlic, cooking until fragrant, about 1 minute.
- 05Melt in the butter, then add the rice. Stir constantly to coat the grains and toast lightly, about 2 minutes, until the rice is glossy and smells a bit nutty.
- 06Pour in the white wine and simmer, stirring, until mostly absorbed by the rice, about 2 minutes.
- 07Return the sausage to the pan. Add the chicken broth and bring to a simmer, stirring to combine.
- 08Cover the pan tightly with a lid or foil and bake in the oven for 25 minutes.
- 09Remove from the oven. Gently stir the risotto, then fold in the parmesan cheese.
- 10Re-cover and let rest off the heat for 5 minutes so the rice finishes absorbing liquid.
- 11Taste and season with salt and black pepper as needed.
- 12Drizzle with remaining 1 tablespoon olive oil and sprinkle with extra parmesan before serving.
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