Sausage and Tomato Risotto
with Lemony Zucchini Ribbons
Risotto is the Italian way of doing rice. So it’s of course going to be loaded up with plenty of hearty ingredients, like sausage, tomato, and fragrant Tuscan herbs. But what you might not expect is a breath of fresh vibrant veg on top: a heap of thinly-shaved lemony zucchini is added on for contrast and crispness. Between the warm hearty grains and flavorful accents, there’s no doubt that this one is the complete package.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
18 ounce
Italian Pork Sausage
1 unit
Yellow Onion
2 unit
Roma Tomato
1.5 cup
Arborio Rice
1 tablespoon
Tuscan Heat Spice
2 unit
Chicken Stock Concentrate
2 unit
Zucchini
1 unit
Lemon
½ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
4 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Remove sausage from casings; discard casings. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage, breaking up meat with a spoon. Cook until browned, 5-7 minutes. Remove pan from heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.
Wash and dry all produce. While sausage cooks, halve, peel, and thinly slice onion. Core tomatoes and cut into small cubes.
Heat pan used for sausage over medium heat. Add 1 TBSP butter, onion, 1 tsp sugar, and a large pinch of salt and pepper. Cook, stirring, until softened, 5-7 minutes. Stir in rice and Tuscan heat spice. Cook, stirring, until grains are translucent, 1 minute. Stir in tomatoes and ⅓ cup water, scraping bottom of pan to release any browned bits.
Meanwhile, place 5 cups water in a medium bowl. Microwave until very warm, about 1 minute. Add stock concentrates and ⅓ cup warm water to pan. Bring to a simmer and cook, stirring, until most of liquid absorbs. Continue adding water ⅓ cup at a time, stirring each time and letting water absorb before adding more (about every 2 to 3 minutes). Continue until al dente and creamy, about 25 minutes. TIP: You may not use all of the water.
While risotto cooks, trim ends from zucchini. Using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to the seedy core; discard core. Zest 1 tsp zest from lemon, then cut into quarters. Squeeze 1 TBSP lemon juice into another medium bowl. Toss in zucchini, lemon zest, a drizzle of olive oil, and salt and pepper to taste.
Once risotto is done cooking, stir in sausage, Parmesan, and 3 TBSP butter. Season with salt and pepper. Divide risotto between bowls or plates. Top with zucchini ribbons or serve them on the side, along with any remaining lemon quarters.
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