Risotto based Baked Jambalaya with Kale | Mahatma® Rice

Ingredients

• 1 cup Mahatma® Arborio Rice
• 2 tbsp olive oil
• 1 cup sliced Andouille sausage
• 2 cups diced red peppers
• 2 shallots, diced
• 2 tbsp Cajun seasoning
• 1 tsp pepper, divided
• ½ tsp salt
• ½ cup dry sherry
• 4 cups reduced-sodium chicken broth, divided
• 4 cups chopped kale leaves
• 1 tsp lemon zest
• 1/2 cup shaved Pecorino Romano cheese, divided