Baked Jambalaya Risotto with Andouille & Kale

Instructions

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  Step 1
  

  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.

• Step 2
  

  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.

• Step 3
  

  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.

• Step 4
  

  Stir in half of the cheese. Divide risotto among 4 bowls; garnish with remaining cheese and sprinkle with remaining pepper.