| Level: | Easy |
| Total: | 40 min |
| Prep: | 18 min |
| Cook: | 22 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter
- 1 bunch broccolini, roughly chopped (about 8 ounces)
- 12 ounces sweet Italian sausage, casings removed
- 1/2 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 cup arborio rice
- 1 clove garlic, minced
- 1/3 cup dry white wine
- 2 cups low-sodium chicken broth
- 1 14-ounce can diced tomatoes
- 1 cup grated fontina cheese
Instructions
- Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat. Add the broccolini and stir-fry until just tender, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes. Add the rice and garlic and cook, stirring, 1 more minute. Add the wine to the pot and cook until evaporated, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil. Transfer the pot to the oven and bake until the rice is tender, about 15 minutes. Remove the pot from the oven. (Don’t worry if the risotto seems wet; it will thicken when you add the cheese.) Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccolini and divide among bowls.
Nutrition Facts
| Calories | 569 |
| Total Fat | 25 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 92 milligrams |
| Sodium | 831 milligrams |
| Carbohydrates | 51 grams |
| Dietary Fiber | 4 grams |
| Protein | 30 grams |
Reviews
I’ve made this twice now, once with sweet sausage and once with spicy. Huge hit with my husband both times, though I think the sweet sausage was better.
I originally got this recipe from the FN magazine years ago. I’ve made it with zucchini, broccoli, green beans, carrots, mushrooms, whatever I have in the fridge. I’ve used chicken, shrimp, lobster and just bacon. It is the most versatile recipe and with none of the tedious stirring! So good for company or weeknight supper.
Amazing dish – just added my own bit to it….more spices and fresh basil. Amazing !!!!!!!!!
One of my favorite recipes. Easy to make and delicious.
Love this dish, made many times. Cooks up quick for a weeknight meal, and very delicious!
I’ve made this several times now with regular broccoli. My husband said it tastes like something you’d order in a restaurant. Huge hit and none of the usual risotto stirring.
The whole family loved it! I used regular broccoli. It had a ton of flavor and made for great leftovers
Made this tonight and was pleasantly surprised. The first time through a new recipe, I always make it the way it’s written. After that, I make the changes to make it mine. This recipe, was great out of the box. Enjoy!
Maybe it was me, but I did not care for it!
I made this the “regular” way of making risotto because my dutch oven can’t withstand oven temperatures over 400, so make sure you know your utensils’ abilities.
The flavor was good, but not great, thus the four stars. I had to add black and red pepper to minimize the saltiness of the dish. Once I did that, it was great. The only salty flavor was from the cheese, which was fine.
It looks beautiful and could be an easy dish to serve for a group, and I will probably do so.