Creamy Tomato & Chicken Sausage Risotto
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Creamy Tomato & Chicken Sausage Risotto

Creamy Tomato & Chicken Sausage Risotto

with Marinated Tomato & Parmesan

What’s not to love about risotto? It’s luxurious, comforting, and never fails to satisfy. It may have a reputation for being labor intensive, but ours couldn’t be easier! This tomato-centric version begins with caramelizing onion. You’ll then add hearty chicken sausage and homemade tomato stock, and finish the risotto with a swirl of sour cream and topping of tangy marinated tomatoes for bright, juicy contrast. As a finishing touch, sprinkle this delicious dish with chopped parsley and Parmesan.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time10 minutes


serving amount

13.76 ounce

Crushed Tomatoes

1 unit


1 unit

Yellow Onion

¼ ounce


5 teaspoon

Red Wine Vinegar

9 ounce

Italian Chicken Sausage Mix

¾ cup

Arborio Rice

2 unit

Chicken Stock Concentrate

1.5 tablespoon

Sour Cream

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



½ teaspoon


2 teaspoon

Olive Oil

2 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories940 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate95 g
Sugar17 g
Dietary Fiber4 g
Protein36 g
Cholesterol175 mg
Sodium1780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Small Bowl
Large Pan
Paper Towel
Slotted Spoon


Prep & Make Stock

• In a large pot, combine crushed tomatoes and 5 cups water (10 cups for 4 servings); season with ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Cover and bring to a boil, then reduce to a low simmer. • Meanwhile, wash and dry produce. • Dice tomato into ½-inch pieces. Halve, peel, and finely dice onion. Roughly chop parsley.

Marinate Tomato

• In a small bowl, combine diced tomato, half the vinegar (all for 4 servings), ¼ tsp sugar (½ tsp for 4), and a large drizzle of olive oil; season with salt and pepper. • Set aside, stirring occasionally, until ready to serve.

Start Risotto

• Heat a drizzle of oil in a large pan over medium heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible. • Add another drizzle of oil to pan. Add onion; cook, stirring occasionally, until lightly browned, 2-3 minutes. Season with salt and pepper.

Cook Risotto

• Add rice, 1 cup tomato stock, and stock concentrates to pan; stir until liquid has mostly absorbed. Repeat with remaining stock, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture is creamy, 20-25 minutes. TIP: You may need all the stock for the risotto. • Season generously with salt and pepper.

Finish Risotto

• Once risotto is done, remove from heat and stir in cooked sausage, sour cream, half the parsley, half the Parmesan, and 2 TBSP butter (4 TBSP for 4 servings). Taste and season with salt and pepper if needed.


• Divide risotto between shallow bowls. • Spoon marinated tomato (draining first) in the center of the risotto. Sprinkle with remaining Parmesan and garnish with remaining parsley.

Chicken Sausage is fully cooked when internal temperature reaches 165°.