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Italian Sausage, Artichoke and Sun Dried Tomato Risotto
This risotto made with Italian sausage, artichoke hearts and sun dried tomatoes is deliciously flavorful and can be made in one skillet.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 40 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- skillet
- stove
📝 Preparation Steps
1
Add the oil to a large stainless steel skillet, heat the pan on top of the stove over medium heat; then add your ground sausage.
2
Allow the sausage to brown; then add your chopped sun dried tomatoes, artichoke hearts and rice. Add 1 cup of your broth to the pan, reduce heat to low.
Artichoke Hearts, chopped6 ounces
3
Once the liquid has almost absorbed into the rice, add 1 more cup of broth. Repeat four times (4 cups of broth total) until the rice is cooked through; then add butter and chopped fresh basil. Mix well until the risotto is creamy. Season with salt and pepper; serve hot.
Butter1 tablespoonFresh Basil, chopped2 tablespoons
Nutrition Facts
calories
459 kcal
fat Content
28 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
730 mg
protein Content
18 g
trans Fat Content
0.1 g
cholesterol Content
62 mg
carbohydrate Content
35 g
saturated Fat Content
10 g
unsaturated Fat Content
16 g
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