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Baked Shrimp Sausage Risotto Recipe

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shrimp recipes, risotto, sausage, rice, clay pot, baked, dutch oven, casserole, receipts

Baked Shrimp Sausage Risotto Recipe

© 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Risotto is made easily in the oven. The sausage and shrimp turn this baked risotto into a flavorful one-pot meal. If you own a microwave, check below for modified instructions. Cheddar cheese may be substituted for the Parmesan and additional chicken broth may be substituted for the wine.

Prep Time: 20 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 25 minutes

Yield: 6 to 8 servings

Ingredients:

  • 1 pound (450 g) mild Italian pork sausages, casings removed (or skinless bulk sausage)
  • 1 medium onion, finely chopped
  • 1 small red sweet bell pepper (capsicum), cored and diced
  • 1 to 2 cloves garlic, pressed
  • 1 cup (250 mL) uncooked long-grain white rice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon dried red pepper flakes, optional
  • 1 can (14.5 ounces or 400 g or 1-3/4 cups) regular-strength chicken broth
  • 3/4 cup (180 mL) dry white wine (1 small single serving bottle)
  • 1/2 cup (125 mL) shredded Parmesan cheese (may substitute Cheddar)
  • 1 pound (450 g) raw shrimp, shelled, deveined
  • Minced fresh parsley

Preparation:

Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in a sink full of cold water about 15 minutes. Drain. Line with parchment paper for easier clean-up. (Alternatively, you may use a large Dutch oven with a tight-fitting lid.)

Saute sausage in a skillet over medium-high heat about 3 minutes, until you get a nice brown color, but do not over-cook. Take care not to break up the sausage too much. You want large chunks to remain intact. Drain any excess oil.

Add onions, red bell pepper, and garlic to the sausage. Saute an additional 2 minutes, then stir in rice, salt, and red pepper flakes. Scrape contents of skillet into the bottom of the clay-pot.

Combine chicken broth and wine. Pour evenly over rice mixture, and stir.

Cover clay cooker with lid and place on rack on the lowest shelf in a cold oven. Set oven temperature to 400 F. and bake for 45 minutes.

Remove clay cooker from oven. Stir in Parmesan cheese and arrange peeled raw shrimp on top in a single layer, tails turned inward. Cover again and return to the oven for an additional 15 minutes.

Portion onto plates, sprinkle with parsley, and serve.

Yield: 6 to 8 servings

Shrimp and Italian Sausage Risotto Recipe - Clay-Pot Microwave Method
Baked Shrimp Sausage Risotto Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
User Reviews

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 5 out of 5
Fantastic, but wrong yield, Member EGrotta

This recipe is delicious - have made it several times already. But there's no way you'll get 6-8 servings. We're actually pretty small eaters. We've made it for four people and usually have enough left for one person's leftovers.

3 out of 3 people found this helpful.

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