Chicken Sausage and Artichoke Risotto with Oven Roasted Vegetables! Sound complicated? NOT!
OVEN ROASTED VEGETABLES
Do these first, because they will take longer than the rice....
2 large onions, peeled and cut into chunks
2 yellow or red peppers, or a combo, seeded and chopped into large pieces
2-3 large tomatoes, seeded, and squeezed to remove juice, cut into pieces
1 bag frozen Italian Roma beans, or fresh if available
1/2 cup olive oil
2 tablespoons salt
1 tablespoon thyme
1 lemon, chopped, peel and all
Place all the vegetables in a baking dish. Sprinkle with chopped lemon, thyme, olive oil and salt. Roast at 425 degrees(pre heated) until vegetables are done and starting to brown.
CHICKEN SAUSAGE AND ARTICHOKE RISOTTO
1/4 cup olive oil
2 cups Arborio rice
2 tablespoons dried onion, or one small fresh onion, chopped
I pack pre cooked natural Italian chicken sausages, sliced thin
I cup preserved artichoke hearts, drained and chopped
I/2 cup grated parmesan (we are partial to Reggiano Parmagiana
2 quarts organic chicken broth(We buy cases from Costco)
Heat the oil in a large skillet, add onions and cook until translucent. Add the rice and toss in the oil and onions until well coated. Add half the broth and stir until mostly absorbed. Add the sausage and more broth and let simmer. When the rice is al dente, add the artichokes and stir. Add more broth as needed. When nearly soft, sprinkle on the cheese and simmer until done. the rice should be soft, creamy, with individual grains still showing. 20-25 minutes.
Add a nice wine and simple dessert and you are done!