Pork Sausage & Bell Pepper Risotto

Name: Pork Sausage & Bell Pepper Risotto with Parmesan & Lemon
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit Chicken Stock Concentrate; 2 unit Scallions; 1 unit Bell Pepper; 1 clove Garlic; 1 unit Lemon; 9 ounce Italian Pork Sausage; ¾ cup Arborio Rice; ¼ cup Parmesan Cheese; 1 teaspoon Italian Seasoning; 4 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Parmesan & Lemon

Recipe Development TeamPublished on November 16, 2020

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Risotto is the food equivalent of a big bear hug. Sure, whipping it up requires a little extra attention (and stirring), but the results are beyond worth it. Luckily, our chefs have made nailing it easier—and tastier—than ever. This version is chock full of savory pork sausage, tender roasted bell pepper, garlic, and Italian spices. For a finishing touch, nutty Parmesan and a squeeze of lemon juice are swirled in and it’s topped off with a sprinkle of scallion greens. We know, we know: We had you at “risotto.”

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time45 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Stock Concentrate

2 unit

Scallions

1 unit

Bell Pepper

1 clove

Garlic

1 unit

Lemon

9 ounce

Italian Pork Sausage

¾ cup

Arborio Rice

¼ cup

Parmesan Cheese

(Contains: Milk)

1 teaspoon

Italian Seasoning

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3766 kJ

Calories900 kcal

Fat51 g

Saturated Fat20 g

Carbohydrate83 g

Sugar5 g

Dietary Fiber4 g

Protein32 g

Cholesterol120 mg

Sodium1500 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

•Medium Pot

•Large Pan

•Paper Towel

•Slotted Spoon

•Baking Sheet

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • In a medium pot, combine stock concentrates and 4 cups water (7 cups for 4 servings). Bring to a simmer, then reduce heat to low. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Halve, core, and slice bell pepper into ½-inch-thick strips. Quarter lemon.

• Remove sausage* from casing; discard casing. • Heat a large drizzle of olive oil in a large pan over medium-high 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, leaving as much oil in pan as possible.

• Heat pan with reserved oil over medium heat; add scallion whites, garlic, rice, and half the Italian Seasoning (you’ll use the rest later). (TIP: If pan is dry, add another drizzle of olive oil.) Cook, stirring, until scallion whites are softened and rice is translucent, 1-2 minutes. • Add ½ cup stock; stir, scraping up any browned bits from bottom of pan, until liquid has mostly absorbed.

• Repeat process 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, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

• While risotto simmers, toss bell pepper on a baking sheet with a large drizzle of olive oil and remaining Italian Seasoning. Season with salt and pepper. • Roast on top rack until softened and lightly charred, 15-20 minutes.

• Once risotto is done, stir in sausage, roasted bell pepper, half the Parmesan, and 2 TBSP butter (3 TBSP for 4 servings). Add a squeeze of lemon juice to taste and season with salt and pepper. • Divide between bowls and sprinkle with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.