One-Pot Wonders

One-pot oven-baked sausage and pepper risotto with rosemary and basil

October  3, 2013
0 Ratings
  • Serves 6-8 as a side
Author Notes

This recipe is a real gem.
You start off on the stovetop, and finish in the oven - all in one pot! Few dishes + relatively little effort = for the win! This dish is impressive for the cook in that it comes together in a snap, and impressive to your guests as the flavours are comforting, intelligent and surprising.
Even though only comprised of the humblest of ingredients what comes from this combination is a sultry, creamy, spicy, dish that will imprint on you with its flavour and spiciness
This dish is based off of a recipe from "Homemade" by Yvette Van Boven but has been changed in terms of ingredients, and methods slightly as well. —thefood

What You'll Need
  • 1 teaspoon olive oil
  • 4 large italian sausages (spicy or not), casings removed & crumbled
  • 1 medium red or sweet onion, peeled & diced
  • 3 small bell peppers, seeds & stem removed & diced (can be any colour, but 1 of each green, red, and yellow is nice)
  • 2 garlic cloves, minced
  • 3 sprigs fresh rosemary, stems removed & minced very finely
  • 3/4 cup arborio rice
  • 3/4 cup dry white wine
  • 1 1/4 cups vegetable or chicken broth
  • 2/3 cup canned crushed tomatoes with juice
  • 1 tablespoon tomato paste
  • 3 tablespoons chopped fresh basil
  • 1/2 cup grated parmesan or pecorrino
  • 4-8 dashes tobasco sauce (depending on how spicy you like it!)
  • juice of 1/2 a lemon
  • salt and pepper to taste if required
  1. Preheat oven to 350 degrees farenheit.
  2. In a large oven-safe dutch oven or pot (with lid), heat oil over medium heat then add sausage, onions, peppers, garlic and rosemary and saute until onions are translucent and sausage is browned.
  3. add rice and allow to toast for about 3 minutes, then add wine, broth and tomatoes. bring mixture to a boil, stirring frequently.
  4. add all other ingredients and stir until cheese and tomato paste are melted through.
  5. cover the vessel and bake in oven for 18-20 minutes until all liquid is absorbed. serve piping hot, straight from the oven.

See what other Food52ers are saying.

0 Reviews