Sausage and Roasted Pepper Risotto

Name: Sausage and Roasted Pepper Risotto with Lemon and Parmesan
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Yellow Onion; 2 clove Garlic; 1 unit Bell Pepper; 1 unit Chicken Stock Concentrate; 1 unit Pork Sausage; 1 unit Arborio Rice; 1 unit Lemon; 1 unit Parmesan Cheese; 2 tablespoon Butter; 1 tablespoon Vegetable Oil; Salt; Pepper

with Lemon and Parmesan

Recipe Development TeamPublished on April 05, 2019

Get Free Steak + 10 Free Meals

Parmesan-strewn arborio rice. Herb-studded sausage. Sweet roasted bell pepper. No, this is not a copy-and-paste of the menu from that swanky restaurant downtown. It’s what you, yes YOU, are capable of making in 45 minutes or less. Did we mention the dish is delicately topped with lemon zest? Did we mention we just re-named your house Casa del Fancy?

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 Time

DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

2 clove

Garlic

1 unit

Bell Pepper

1 unit

Chicken Stock Concentrate

1 unit

Pork Sausage

1 unit

Arborio Rice

1 unit

Lemon

1 unit

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3096 kJ

Calories740 kcal

Fat40 g

Saturated Fat17 g

Carbohydrate74 g

Sugar7 g

Dietary Fiber4 g

Protein25 g

Cholesterol95 mg

Sodium920 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.

Instructions

Preheat oven to 400 degrees. Wash and dry all produce. Halve, peel, and medium dice onion. Peel and finely chop garlic. Core and deseed bell pepper, then thinly slice. In a large liquid measuring cup (or large bowl), combine 3 cups hot water (6 cups for 4p) and stock concentrate.

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt and pepper. Cook, stirring occasionally, until browned and softened, 4-5 minutes.

Meanwhile, place bell pepper and sausage on opposite sides of a baking sheet. Toss pepper with a drizzle of oil and a pinch of salt and pepper. Roast until pepper is browned and tender and sausage is cooked through, 15-20 minutes. Transfer sausage to a cutting board.

Add garlic and rice to pan with cooked onion. Stir until rice is translucent, about 1 minute. Pour in ½ cup stock mixture. Cook, stirring, until liquid has absorbed. Repeat with remaining stock mixture, adding ½ cup at a time and stirring until liquid has absorbed, until rice is al dente and creamy, about 20 minutes. (Depending on the size of your pan, you may need a little more or a little less liquid.) Turn off heat; taste and season with salt and pepper.

While risotto cooks, zest 1 tsp zest from lemon (2 tsp for 4p); quarter lemon. Once cool enough to handle, slice sausage on an angle.

Stir Parmesan, half the lemon zest, a squeeze of lemon juice, and 2 TBSP butter (4 TBSP for 4p) into pan with risotto. Season with salt and pepper (to taste). Divide between bowls. Top with sliced sausage and roasted bell pepper. Sprinkle with remaining lemon zest. Serve with remaining lemon wedges on the side for squeezing over.