Risotto is made easily in the clay cooker. The sausage and shrimp turn this baked risotto into a flavorful one-pot meal. Keep in mind that the clay-pot needs to be pre-soaked, so plan accordingly. If you do not own a clay cooker, check below for traditional Dutch oven instructions.
Prep Time: 20 minutes
Cook Time: 1 hour
Standing Time: 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 diced1 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 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.
Crumble sausage into cooker. Place covered clay cooker in microwave oven. Microwave on full power, stirring once, until sausage loses pink color (about 8 minutes). You want some large chunks of sausage, so do not break it up too much. Pour off and discard drippings. Stir in onion, bell peppers, and garlic. Microwave covered on full power 3 minutes. Stir in rice, salt, and red pepper flakes. Combine chicken broth and wine. Pour evenly over rice mixture, and stir again. Microwave covered on low power (defrost) just until rice is tender, 40 to 45 minutes.
Stir in Parmesan cheese. Arrange shrimp, tails at center, in even layer over rice. Microwave covered on full power until shrimp turns opaque and pink, about 5 minutes. Let stand covered about 5 minutes. Garnish with parsley.
Yield: 6 to 8 servings
• Baked Shrimp Sausage Risotto Recipe - Baked and Dutch Oven Method
Shrimp & Sausage Risotto Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Crumble sausage into cooker. Place covered clay cooker in microwave oven. Microwave on full power, stirring once, until sausage loses pink color (about 8 minutes). You want some large chunks of sausage, so do not break it up too much. Pour off and discard drippings. Stir in onion, bell peppers, and garlic. Microwave covered on full power 3 minutes. Stir in rice, salt, and red pepper flakes. Combine chicken broth and wine. Pour evenly over rice mixture, and stir again. Microwave covered on low power (defrost) just until rice is tender, 40 to 45 minutes.
Stir in Parmesan cheese. Arrange shrimp, tails at center, in even layer over rice. Microwave covered on full power until shrimp turns opaque and pink, about 5 minutes. Let stand covered about 5 minutes. Garnish with parsley.
Yield: 6 to 8 servings
• Baked Shrimp Sausage Risotto Recipe - Baked and Dutch Oven Method
Shrimp & Sausage Risotto Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
