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Sausage and artichoke risotto

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Servings 6 -8 servings

Ingredients
  

  • 1-1.5 pounds ground sausage
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 3/4 cup uncooked long grain white rice
  • 1-14 ounce can artichoke hearts
  • 3 carrots chopped
  • 1/2 teaspoon dried thyme crushed
  • 1/2 teaspoon black pepper
  • 2 1/4 cups chicken broth
  • 1 Tablespoon butter melted
  • 1/2 cup Panko-style breadcrumbs
  • 1/4 cup shredded Parmesan cheese
  • 1/2 teaspoon shredded lemon peel

Instructions
 

  • Cook sausage, onion, and garlic in a large skillet until the meat is browned an the onion is tender.
  • Add rice, cook for 1 more minute.
  • Add artichoke hearts, carrots, thyme, pepper, and broth. Mix well, and bring to boiling.
  • Transfer mixture to a casserole dish. Bake, covered, at 350 degrees F for 60 minutes (stirring once), or until rice is tender.
  • Combine the rest of the ingredients for the topping. Spread topping over casserole and bake, uncovered, 10 more minutes.
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