Baked Jambalaya Risotto with Andouille & Kale
Instructions
This Creole-inspired risotto starts on the stovetop and finishes in the oven.
Preheat oven to 350°F. Heat oil in large ovenproof skillet set over medium heat; cook sausage for 3 to 5 minutes or until crispy around edges. Stir in red peppers, shallots, Cajun seasoning, half of the pepper, and salt. Cook for 3 to 5 minutes or until vegetables are slightly softened.
Stir in rice; cook for about 2 minutes or until well coated. Stir in sherry. Bring to boil; stir in 3 cups broth. Cover and transfer to oven. Bake for about 20 minutes or until most of the liquid is absorbed.
Stir in kale, lemon zest and remaining broth; stir vigorously for 1 minute. Cover and return to oven; cook for about 5 minutes or until rice is tender and kale is wilted.
Stir in half of the cheese. Divide risotto among 4 bowls; garnish with remaining cheese and sprinkle with remaining pepper.
Jambalaya Your Way
Here at Mahatma® Rice, we encourage you to get creative! Need a little inspiration? Here are a few ideas:
— For an extra rich risotto, stir in 1 to 2 tbsp butter before serving.
— For an extra gooey dish with nutty notes, fold in some freshly-shredded dry-aged Parmesan.
— Add a pinch of fresh grated nutmeg to the risotto, if desired.
If you’re looking for more tips like these for your recipes, browse our Cooking section. Find the perfect Jasmine Rice to water ratio, risotto recipe ideas, how to make restaurant-quality fried rice and much more!
Classic Cuisine
Find out how to cook other Cajun and Creole recipes or for more tasty rice dishes from around the world, try this Latin-inspired Mexican Rice recipe or these rice and beans tacos next! Alternatively, take a trip to the Mediterranean coast for a Spanish seafood and Chicken Paella recipe. Looking for a fun dessert? Check out our arroz con leche ingredients.
