Chicken Saus & Sun-Dried Tomato Risotto
with Grape Tomatoes & Parmesan
- Milk
What’s not to love about risotto? It’s luxurious, comforting, and never fails to satisfy. With a reputation for being labor intensive—ours couldn’t be easier! This version begins as classic as can be, with rich veggie stock and the addition of sweet-tart sun-dried tomatoes. It’s finished with zesty spice-roasted zucchini and grape tomatoes, two perfect contrasts to risotto’s creamy richness. For a finishing touch, everything receives a generous sprinkle of Parmesan.
Ingredients
1 unit
Shallot
2 clove
Garlic
4 ounce
Grape Tomatoes
1 unit
Zucchini
1.5 ounce
Sun-Dried Tomatoes
1 tablespoon
Tuscan Heat Spice
¾ cup
Arborio Rice
2 unit
Veggie Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
9 ounce
Italian Chicken Sausage Mix
Not included in your delivery
3 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 450 degrees. • In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the hot water in Step 4.) • Wash and dry produce. • Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve grape tomatoes lengthwise. Halve, peel, and finely dice shallot. Peel and mince or grate garlic. Finely chop sun-dried tomatoes.
• Toss zucchini and grape tomatoes on a baking sheet with a drizzle of oil, ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) Roast on middle rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.
Rinse shrimp under cold water; pat dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or sausage; cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• While veggies roast, heat a drizzle of oil in a large pan over medium heat. Add shallot and cook until lightly browned and slightly softened, 3-4 minutes. • Add rice, garlic, and sun-dried tomatoes; cook, stirring often, until rice is translucent and garlic is fragrant, 1-2 minutes. Season with salt and pepper.
Use pan used for shrimp or sausage here.
• Add 1 cup hot water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water— adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. • Reduce heat to medium low. Stir in cream sauce base and ½ tsp Tuscan Heat Spice (1 tsp for 4 servings). Cook, stirring occasionally, until risotto has thickened and cream sauce has absorbed, 2-4 minutes. Season generously with salt and pepper.
• Once risotto is done, remove from heat; stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. • Stir in half the zucchini and grape tomatoes. Taste and season with salt and pepper if desired.
Stir shrimp or sausage into risotto.
• Divide risotto between plates. Top with remaining zucchini and grape tomatoes. Sprinkle with remaining Parmesan and serve.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious flavors, with some calling it "pizza risotto" for its tasty sausage pizza-like taste 🍕.
- Ease of prep: Several noted it takes longer to prepare than expected, especially cooking the rice to the right consistency.
- Suggestions: Consider adding a crunchy element like toasted breadcrumbs or serving with garlic toast for texture contrast.
- Portions: The recipe made generous servings, with some reporting leftovers or stretching it to three meals.
- Variations: Some enjoyed it with shrimp instead of sausage; others added more rice or preferred more veggies.
Reviews from our home cooks
Flavor wise- great, texture wise- mushy nightmare. Could have done with some kind of crunch, even just some toasted breadcrumbs on top would have been helpful. Or garlic toast on the side to scoop the risotto on to.
Risotto does not need the cream sauce base. I left it out and it was delicious!
We called it "pizza risotto" bc it tasted like a sausage pizza. :) loved it
Very tasty, would prefer more veggies and less rice. Made 3 meals from this
Really good. Loved this one and had leftovers for the next day to enjoy.
It was delicious and we enjoyed it very much. We made it with the shrimp.
We loved it! We added more Arborio rice and it was wonderful.
We loved the meal but takes much longer to complete than expected.
This was good! My only complaint is how long it took to cook the rice but overall good
I've had this recipe from a different meal service before and it was good then, but yall made it great
