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Herby Sausage Risotto

Herby Sausage Risotto

with Tomato, Parmesan, and Parsley

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Sausage and garlic add incredible flavor to the base of this creamy risotto. Adding crushed tomatoes into the broth lends a touch of acidity to cut through all that richness. It’s a perfect dinner for a chilly night!

Tags:Gluten-free
Allergens:Milk

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

Total Time45 minutes
Cooking difficultyMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

18 ounce

Sweet Italian Pork Sausage

2 unit

Chicken Stock Concentrate

28 ounce

Diced Tomatoes

4 clove

Garlic

2 unit

Yellow Onion

¼ ounce

Parsley

1.5 cup

Arborio Rice

2 ounce

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

5 teaspoon

Butter

(ContainsMilk)

box

Salt

box

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3175.656 kJ
Calories759 kcal
Fat37 g
Saturated Fat16 g
Carbohydrate79 g
Sugar11 g
Dietary Fiber4 g
Protein33 g
Cholesterol0 mg
Sodium1250 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.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

Heat the stock: In a small pot, bring 6 cups water and the chicken stock concentrates to a simmer. Once simmering, add ½ cup diced tomatoes and stir to combine.

2

Meanwhile, halve, peel, and finely dice the onions. Mince or grate the garlic. Finely chop the parsley. Remove the sausage from the casings.

3

Heat 1 Tablespoon butter in a large pan over medium heat. Add the diced onion and cook, tossing for 3-4 minutes, until softened. Add the sausage and garlic to the pan and cook, breaking up the meat into pieces, until browned and cooked through.

4

Add the Arborio rice to the pan and toss to combine. Cook, stirring for 2-3 minutes, until the rice is translucent.

5

Add the stock: Begin adding the warm stock mixture to the pan in ½ cup increments, stirring between each addition, until absorbed. Repeat until the rice is al dente and a loose sauce has formed, 25-30 minutes.

6

Finish and plate: Stir in the parmesan cheese and season generously with salt and pepper. Finish with a pat of butter and a sprinkle of parsley. Enjoy!