Baked Jambalaya Risotto with Andouille & Kale
Ingredients
- 1 cup Mahatma® Arborio Rice
- 2 tbsp olive oil
- 1 cup sliced Andouille sausage
- 2 cups diced red peppers
- 2 shallots, diced
- 2 tbsp Cajun seasoning
- 1 tsp pepper, divided
- ½ tsp salt
- ½ cup dry sherry
- 4 cups reduced-sodium chicken broth, divided
- 4 cups chopped kale leaves
- 1 tsp lemon zest
- ½ cup shaved Pecorino Romano cheese, divided
Tags
Baked Jambalaya Risotto with Andouille & Kale
Instructions
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.
This autumn-inspired risotto is started on the stovetop, then it bakes in the oven for easy preparation.
Recipe Tips
For extra rich risotto, stir in 1 to 2 tbsp butter before serving. Add pinch of fresh grated nutmeg to risotto, if desired.
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