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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

Sure, whipping up risotto 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

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

Longhini's Pork Sausage

¾ cup

Arborio Rice

¼ cup

Parmesan Cheese

(Contains Milk)

1 tablespoon

Italian Seasoning

Not included in your delivery

4 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories910 kcal
Fat50 g
Saturated Fat20 g
Carbohydrate84 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

Simmer Stock & Prep
1

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

Cook Sausage
2

• 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. • Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, leaving as much oil in pan as possible.

Start Risotto
3

• Heat pan with reserved oil over medium heat; add scallion whites, garlic, rice, and ½ tsp Italian Seasoning (1 tsp for 4 servings). (You’ll use more Italian Seasoning later.) Cook, stirring, until scallion whites are softened and rice is translucent, 1-2 minutes. TIP: If pan seems dry, add another drizzle of olive oil. • Add ½ cup stock; stir, scraping up any browned bits from bottom of pan, until liquid has mostly absorbed.

Finish Risotto
4

• 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
5

• While risotto simmers, toss bell pepper on a baking sheet with a large drizzle of olive oil and 1 tsp Italian Seasoning (1½ tsp for 4 servings). (Use the rest of the Italian Seasoning as you like.) Season with salt and pepper. • Roast on top rack until softened and lightly charred, 15-20 minutes.

Finish & Serve
6

• 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.