If you love risotto but don’t have time to babysit the pot by stirring, try this delicious baked shrimp sausage risotto. This meal-in-a-pot is gourmet quality, but is quite easy to make. It’s a great recipe for a beginning cook to proudly serve to guests or family.
Cheddar cheese may be substituted for the Parmesan and additional chicken broth may be substituted for the wine. You will note that the shrimp is added at the end of the cooking process. This is to prevent it from becoming tough and rubbery while the rice cooks.
If you own a microwave, check the link below for modified microwave instructions.
Don’t forget to plan ahead to soak your claypot before you begin.
Shrimp Sausage Risotto Recipe
1 pound (450 g) mild Italian pork sausage links, casings removed (or skinless bulk sausage)
1 medium sweet onion, finely chopped
1 small red sweet bell pepper (sweet capsicum), cored and diced
1 to 2 cloves garlic, pressed
1 cup (250 mL) uncooked long-grain white rice
1 teaspoon kosher salt
1/4 teaspoon dried red pepper flakes, optional
1 can (14.5 ounces or 400 g or 1-3/4 cups) regular-strength chicken broth
3/4 cup (180 mL) dry white wine (1 small single serving bottle)
1/2 cup (125 mL) shredded Parmesan cheese (may substitute Cheddar cheese)
1 pound (450 g) raw shrimp, shelled, deveined
Minced fresh parsley
Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in a sink full of cold water about 15 minutes. Drain. Line with parchment paper for easier clean-up. (Alternatively, you may use a large Dutch oven with a tight-fitting lid.)
While the claypot is soaking, saute the sausage in a skillet over medium-high heat about 3 minutes. You should get a nice brown color, but do not over-cook. Take care not to break up the sausage too much. You want large chunks to remain intact. Drain any excess oil.
Add onions, red bell pepper, and garlic to the sausage. Saute an additional 2 minutes, then stir in rice, salt, and red pepper flakes. Scrape contents of skillet into the bottom of the clay-pot.
Combine chicken broth and wine. Pour evenly over rice mixture, and stir.
Cover clay cooker with lid and place on rack on the lowest shelf in a cold oven. Set oven temperature to 400 F. and bake for 45 minutes.
Remove clay cooker from oven. Stir in Parmesan cheese and arrange peeled raw shrimp on top in a single layer, tails turned inward. Cover again and return to the oven for an additional 15 minutes.
Portion onto plates, sprinkle with parsley, and serve.
Yield: 6 to 8 servings