I threw this recipe together with a couple of my favorite things (sausage, risotto) and couple of ingredients on hand (broccoli, garlic). It’s definitely a one-bowl meal.
Roasted risotto with bocconcini
1 head garlic
2 links sweet Italian sausage
1 pint cherry tomatoes
1 stalk broccoli, chopped
Olive oil
Salt, pepper
1 cup arborio rice
3 cups beef broth
1 tbsp. butter
1/4 cup Parmesan cheese
10-12 bocconcini mozzarella balls
Preheat oven to 375. Cut top off garlic head. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in foil. Remove casings from sausage links. Place garlic, sausage, tomatoes and broccoli on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast 40-50 minutes, flipping sausage links halfway through.
Meanwhile, make the risotto. Heat beef broth in pot over low heat. In skillet over medium heat, add olive oil and butter. Pour in rice and toast until lightly browned. Add two ladles full of broth to rice and cook until liquid is absorbed, stirring constantly. Repeat process of adding two ladles full of broth into rice and stirring, until all liquid is absorbed and rice is plump, al dente and creamy. (Directions on rice box say whole process should take about 20 minutes, but it usually takes me 30-40 minutes. Maybe I’m doing something wrong?)
Off the heat, finish risotto by stirring in Parmesan cheese and a drizzle of olive oil.
Cut each sausage link into 9-10 rounds. Fold roasted sausage, tomatoes and broccoli into risotto. Remove garlic from foil and squeeze into risotto and stir. Serve risotto in bowls and top with 4-5 bocconcini.
Nicole M. Markle 