Broccolini and Sausage Risotto

This is a hassle free risotto because you bake it in the oven.

3 tbsp unsalted butter
Olive oil
1 bunch of broccolini, roughly chopped
1 lb spicy or mild bulk italian sausage
1 onion, diced
1 large carrot, chopped
1 cup arborio rice (risotto rice)
1 garlic clove, minced
1/3 cup white wine
3 cups chicken or vegetable stock/broth
1 14.5 oz can diced tomatoes
1 cup shredded parmesan
Salt and pepper for seasoning
21 seasoning blend (such as no-salt mrs. Dash)
Italian seasoning

Preheat oven to 450.

Heat 1 tbsp of butter and drizzle with olive oin in a dutch oven (or oven safe dish that has a lid) over med-high heat. Add broccolini and season with salt, pepper, seasoning blend and italian seasoning. Saute until tender, about 5 mins. Stirring occasionally. Transfer to a bowl and set aside.

Add onion and carrot to the pan. Season with salt, pepper, seasoning blend and italian seasoning. Saute for about 5 mins, stirring occasionally. Add sausage, break up meat to a crumble and cook until sausage is browned. Add rice and garlic and continue to saute for about another min.

Add wine and cook until evaporated, stirring occasionally. Add broth/stock and tomatoes. Bring to a boil, stirring occasionally until it is boiling. Turn off heat, cover with lid and transfer to the oven. Bake for about 25 mins or until rice is tender. You will want to check after the first 15 mins and give it a stir. If it needs more time, continue to bake. Mine needed about 25 mins total.

Once rice is tender, remove from oven (don't worry if risotto seems wet, it will thicken when you add the cheese and as it cools). Vigorously stir in remaining 2 tbsp of butter and cheese until full blended. Stir in broccolini. Serve in pasta bowls and ENJOY.

Calories are about 569 per serving (about 4 servings in this dish).

Wine pairing: this is great with a dry riesling or an italian white wine.