Pork Sausage, Pea & Zucchini Risotto

Name: Pork Sausage, Pea & Zucchini Risotto with Lemon & Parmesan
Total time: 50 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 9 ounce Italian Pork Sausage Mix; 1 unit Shallot; 1 unit Lemon; ¾ cup Arborio Rice; 2 unit Chicken Stock Concentrate; 4 ounce Peas; 3 tablespoon Parmesan Cheese; Olive Oil; Butter; Salt; Pepper; 1 unit Zucchini

with Lemon & Parmesan

Recipe Development TeamUpdated on July 16, 2025

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Creamy and luxurious, risotto is one of our very favorite ways to highlight tender green vegetables. This version has pops of green peas, tender zucchini, hearty bites of pork sausage, and is finished with a bright squeeze of lemon juice. It’s as balanced as it is satisfying, making it pretty much impossible to put down your fork.

Tags:

Easy Prep

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 Time50 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

9 ounce

Italian Pork Sausage Mix

1 unit

Shallot

1 unit

Lemon

¾ cup

Arborio Rice

2 unit

Chicken Stock Concentrate

4 ounce

Peas

3 tablespoon

Parmesan Cheese

(Contains: Milk)

1 unit

Zucchini

Not included in your delivery

Olive Oil

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories1070 kcal

Fat64 g

Saturated Fat29 g

Carbohydrate84 g

Sugar10 g

Dietary Fiber6 g

Protein31 g

Cholesterol155 mg

Sodium1370 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

•Large Pan

•Paper Towel

•Box Grater

•Zester

•Medium Pot

Instructions

PDF

• Remove sausage from casing if necessary; discard casing. • Heat a 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, 5-7 minutes. • Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel- lined plate, keeping as much oil in pan as possible.

• Meanwhile, wash and dry produce. • Halve, peel, and mince shallot. Trim zucchini; grate on the largest holes of a box grater. Zest and quarter lemon. • In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates; bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in Step 4.)

• Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for sausage over medium heat. Add shallot and zucchini; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.

• Add rice and 1 cup simmering stock to pan with shallot and zucchini; stir until liquid has mostly absorbed. Repeat with remaining stock—adding 1⁄2 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.

• Once risotto is done, stir in sausage, peas, half the Parmesan, 2 TBSP butter (3 TBSP for 4 servings), and a squeeze of lemon juice to taste. Season generously with salt and pepper.