Baked Risotto with European Sausage and Mixed Vegetables
Adapted from Healthy Delicious . 6 links European sausages 4 c. Fresh vegetable mix, chopped (2 onions, 1/2 red pepper, 1/4 cauliflower head, 6-8 mushrooms) 1 1/2 c. Arborio Rice 1 c. White Wine 5 c. Chicken stock, low sodium 1/2 c. Parmesan cheese, grated 3 c. Spinach, chopped Preheat the oven to 425 ° F. Remove the casing from 3 sausages and cook the meat on a large frying pan. Break up any large pieces and continue to cook until the sausages start to brown. Add the vegetables and cook for a few more minutes. Stir in the rice and cook until the grains start to become translucent and white in the center, about 1-2 minute. Pour in the white wine, stir and cook until the wine evaporates. Stirring often to ensure even cooking. Meanwhile, bring the chicken stock to a boil. Once the wine has evaporated, add the chicken stock and bring to a boil again. Preheat a large casserole dish by placing it in the oven 5 minute before using it. Carefully transfer ...