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
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 Creole-inspired risotto is started on the stovetop, then it bakes in the oven for easy preparation. For more tasty rice dishes from around the world, try this Latin-inspired Mexican Rice recipe next! Or, take a trip to the Mediterranean coast for a Spanish seafood and Chicken Paella recipe.
Contents
Recipe Tips
For an extra rich risotto, stir in 1 to 2 tbsp butter before serving. 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!
