5-ingredient creamy baked rice with Italian sausage

Based on 28 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
30
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g risotto rice
60 g Italian sausages
onions
10 g parsley
800 ml water
2 tbsp mascarpone cheese
olive oil
salt
pepper
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • ovenproof pan
  • rubber spatula

Nutrition per serving

Cal
372
Protein
8 g
Fat
8 g
Carb
66 g
  • Step 1/4

    Preheat the oven to 180°C/350°F. Peel and thinly slice onions. Remove italian sausage from the casing and chop into pieces. Roughly chop parsley.
    • onions
    • 60 g Italian sausages
    • 10 g parsley
    • oven
    • cutting board
    • knife

    Preheat the oven to 180°C/350°F. Peel and thinly slice onions. Remove italian sausage from the casing and chop into pieces. Roughly chop parsley.

  • Step 2/4

    Heat an ovenproof pan over medium-high heat with some olive oil. Add sausage and let brown for approx. 8 min., then add onions and cook, stirring often, until lightly caramelized, approx. 15 min. Season with salt and pepper.
    • olive oil
    • salt
    • pepper
    • ovenproof pan
    • rubber spatula

    Heat an ovenproof pan over medium-high heat with some olive oil. Add sausage and let brown for approx. 8 min., then add onions and cook, stirring often, until lightly caramelized, approx. 15 min. Season with salt and pepper.

  • Step 3/4

    Reduce heat to medium, then add the rice, stirring to combine. Cook for approx. 2 min., then add the water and mascarpone. Stir to combine.
    • 300 g risotto rice
    • 800 ml water
    • 2 tbsp mascarpone cheese

    Reduce heat to medium, then add the rice, stirring to combine. Cook for approx. 2 min., then add the water and mascarpone. Stir to combine.

  • Step 4/4

    Transfer pan to the oven and bake for approx. 20 min., or until rice is cooked but al dente. Let cool approx. 5 min., then serve topped with parsley. Enjoy!

    Transfer pan to the oven and bake for approx. 20 min., or until rice is cooked but al dente. Let cool approx. 5 min., then serve topped with parsley. Enjoy!