21 hours ago
Thursday, September 4, 2014
This is my new favorite easy dinner, though it doesn't seem like a summery meal, it is great any season, and I like to use my fresh herbs now, while I still can.
I rarely make rice, because I always mess it up.
For some reason, it always sticks to the pot, or gets too mushy, or just never tastes right.
I am rice challenged.
How come no one ever told me you can make perfect rice in the oven?
Oh well, I can't be good at everything. :)
This is a great weeknight dinner, and you can add whatever you like to the pot.
It's not a traditional risotto, where you have to keep adding hot broth to the rice, stirring the entire time.
The original recipe calls for sausage, which goes so nicely with the peas, onions and bell peppers, but shrimp or chicken would be nice too, or asparagus or olives.
I have made it 10 times, switching out the herbs for whatever I have on hand in the garden.
This dish is a family pleaser and is gluten free, for all you GF peeps.
This reminds me of a good paella.
Oven Baked Sausage & Pea Risotto: (adapted from Lunch at the Shop) serves 4
1 cup of arborio or carnaroli rice (short grain Italian rice perfect for risotto)
4 tbsp butter
1 yellow onion, chopped
1 garlic clove, chopped
1 red bell pepper, chopped
2 good quality hot sausage links, casings removed, crumbled
1/4 cup of dry white wine
2 cups + chicken stock
cherry tomatoes, halved
1/2 cup peas
fresh basil leaves, shredded
sea salt & pepper
Preheat oven to 375F.
In a heavy, oven-proof skillet w/ lid, heat the butter on medium-high heat.
Add the onion, garlic, red pepper and sausage meat to the skillet and cook about 4 minutes until the pink is out of the sausage meat.
Add in the rice and toast for 2 minutes.
Add in the white wine and let evaporate, about 1 minute.
Add in the chicken stock and bring to a boil (make sure the stock is only 1" above the rice in the pot).
Place the lid on the skillet and carefully place in the oven.
Cook, undisturbed for 25 minutes.
Remove and add in the tomatoes, peas and herbs and place lid back on for 5 minutes to steam the peas and tomatoes.
Season with sea salt & pepper and fluff with a fork.
Sprinkle with grated Parmesan to serve.
Let rest a few minutes and dig in.
This is the best way to make rice, and the only way I will ever make it from now on.