Creamy Dairy-Free Baked Risotto with Italian Sausage and Sun-Dried Tomatoes

• Gluten free

• Meat

  • 6 oz Al fresco sweet italian style chicken sausage, fully-cooked

• Produce

  • 1/8 tsp Onion powder
  • 1 tbsp Oregano or basil, fresh
  • 1/3 cup Sun dried tomatoes

• Canned Goods

  • 1 3/4 cups Chicken broth or stock, low-sodium
  • 1 cup Coconut milk, full-fat

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1 cup Arborio rice

• Baking & Spices

  • 2 tbsp Nutritional yeast
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on godairyfree.org

Description

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

Directions

• Preheat your oven to 350ºF.
• 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.
• 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.
• Cover and bake for 35 minutes.
• 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).
• Serve with freshly ground black pepper and crushed red pepper for everyone to add, to taste.