Baked Risotto with Sausage and Sun-Dried Tomatoes

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Prep Time: 10 minutes

Total Time: 46 minutes

Servings: 3

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INGREDIENTS:

• 1 tablespoon olive oil

• 6 ounces (2 links) al fresco Sweet Italian Style Chicken Sausage (fully-cooked)

sliced ¼-inch thick and optionally cut into half moons

• 1 cup Arborio rice

• 1¾ cups low-sodium chicken broth or stock

• ⅓ cup sun-dried tomatoes

• 1 cup full fat coconut milk (NOT milk beverage!)

• 2 tablespoons nutritional yeast

• 1 tablespoon lemon juice

• ½ teaspoon salt, divided

• ⅛ teaspoon onion powder

• 2 tablespoons garlic

• 1 to 2 tablespoons fresh oregano or basil, sliced (optional)

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DIRECTIONS:

1. Preheat your oven to 350ºF.

2. Heat the oil in an oven-safe pot (9 to 10 inches wide works well) over medium heat. Add the Al Fresco dinner sausage and saute for about 5 minutes, or until lightly browned. Remove with a slotted spoon and keep warm.

3. Add the rice to the pot and saute for 1 minute, to coat it with oil and lightly toast. Add the chicken broth / stock and deglaze the pan. Add the coconut milk, sun-dried tomatoes, nutritional yeast, lemon juice, ¼ teaspoon of the salt, and the onion powder, and stir to combine.

4. Cover and bake for 35 minutes.

5. Immediately uncover (there will be some liquid at top) and stir in the cooked sausage, fresh oregano or basil, if using, and the remaining ¼ teaspoon of salt (or salt to taste).

6. Serve with freshly ground black pepper and crushed red pepper for everyone to add, to taste.