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Pork Sausage & Bell Pepper Risotto
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Pork Sausage & Bell Pepper Risotto

Pork Sausage & Bell Pepper Risotto

with Parmesan & Lemon

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.”


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

Total Time45 minutes
Prep Time5 minutes


serving amount

2 unit

Chicken Stock Concentrate

2 unit


1 unit

Bell Pepper

1 clove


1 unit


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


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat51 g
Saturated Fat20 g
Carbohydrate73 g
Sugar5 g
Dietary Fiber4 g
Protein32 g
Cholesterol120 mg
Sodium1420 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.


Medium Pot
Large Pan
Paper Towel
Slotted Spoon
Baking Sheet


Simmer Stock and Prep

Adjust rack to top position and preheat oven to 425 degrees. 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. Wash and dry all produce. 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.

Cook Sausage

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.

Start Risotto

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.

Simmer Risotto

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.

Roast Bell Pepper

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.

Finish and Serve

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.