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Prep Time: 10 mins
Cook Time: 35 mins
Cooking risotto takes some patience as the warm stock must be added 1/2 cup at a time and the rice stirred continuously. The effort is well worth it. This version is flavored with Italian sausage and kale.
(amount per serving)
To Cook Risotto in the Oven: Using a Dutch oven, prepare as directed in Steps 1 and 2. Stir in 3 cups of the warm chicken stock. Bring to boil. Cover. Transfer to preheated 425°F oven. Bake 20 to 25 minutes or until most of the liquid is absorbed. Remove from oven. Add remaining 1 cup stock, kale and 1/4 cup of the Parmesan cheese; mix well. Sprinkle with remaining cheese. Serve immediately.
Recipe by Gourmet
Recipe by Zatarain's
The Gourmet Menu Collections help you find the perfectly paired four course menu for your next dinner party. You can even get a timeline that tells you exactly when to cook everything on the menu. Or you can choose to build your own menu by choosing each recipe one at a time.
This recipe features Original Chicken Stock. Here are a few more delicious ways to use it.
Product by Gourmet