Shallot Zucchini Risotto for Dinner
with a Sausage Pasta for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). First up in this 2-in-1 recipe is a luscious, rich risotto with sausage and zucchini. The next day, it becomes a creamy sausage and mushroom pasta that says “see ya later!” to the average desk lunch.
The nutrient information for the Risotto Lunch is as follows: Calories 770, Fat 35 g, Saturated Fat 15 g, Cholesterol 165 mg, Sodium 1680 mg, Carbs 76 g, Fiber 4 g, Sugar 4 g, and Protein 38 g. The nutrition facts panel below represents the nutrient values for the Sausage Pasta Dinner
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
1 unit
Red Onion
4 ounce
Button Mushrooms
¼ ounce
Tarragon
1 unit
Lemon Juice
2 unit
Shallot
3 teaspoon
Balsamic Vinegar
3 unit
Chicken Stock Concentrate
¾ cup
Arborio Rice
6 ounce
Gemelli Pasta
(Contains Wheat)
18 ounce
Italian Chicken Sausage Mix
4 tablespoon
Sour Cream
(Contains Milk)
¾ cup
Parmesan Cheese
(Contains Milk)
1 unit
Zucchini
Not included in your delivery
4 teaspoon
Olive Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust racks to middle and upper position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Trim and thinly slice mushrooms. Halve, peel, and finely dice onion. Pick tarragon leaves from stems and roughly chop; discard stems. Halve, peel, and quarter shallots, then place on a large piece of aluminum foil and toss with salt, pepper, 1 TBSP vinegar (we sent more), and a drizzle of olive oil.
Wrap and seal foil around shallots to create a packet. Place on a baking sheet and roast in oven on upper rack until softened, about 25 minutes. Meanwhile, stir together 3 cups water and 2 stock concentrates in a medium bowl. Microwave on high for 1 minute. (TIP: Alternatively, bring mixture to a boil in a small pot.) Heat a drizzle of olive oil in a large pan over medium-high heat. Add half the onion and all of the rice. Cook, stirring, until translucent, 1-2 minutes.
Stir stock into pan. Bring to a boil, then lower heat and reduce to a simmer. Cover pan with a lid or foil and bake in oven on middle rack until rice is al dente, 20-25 minutes. (TIP: If your pan isn’t ovenproof, transfer contents of pan to a small baking dish and cover with foil.) Once water boils, add gemelli to pot. Cook, stirring occasionally, until al dente, about 11 minutes. Reserve 1 cup pasta cooking water, then drain well.
Heat a drizzle of olive oil in another large pan over medium-high heat. Add sausage to pan, breaking up meat into pieces. Cook until browned and cooked through. Remove from pan and set aside. Heat 1 TBSP butter and another drizzle of olive oil in same pan. Add mushrooms and remaining onion. Cook, tossing, until tender and browned, 5-6 minutes. Stir remaining stock concentrate, ¼ cup pasta water, and lemon juice into pan. Reduce heat to low.
Stir 1 TBSP butter, sour cream, and half the tarragon into pan, then remove from heat and set aside. Once rice is done baking, stir 2 TBSP butter, shallots, and half the sausage into rice. Using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to core; discard core. Stir ribbons into rice. Season with plenty of salt and pepper. Divide between plates, sprinkle with ½ cup Parmesan (2 packets) and serve.
Stir gemelli and remaining sausage into pan with mushroom sauce. Season with plenty of salt and pepper. (TIP: Add a splash of pasta water if sauce is dry.) Divide between reusable plastic containers, and sprinkle each with remaining Parmesan and remaining tarragon (to taste). Seal and keep refrigerated. Microwave until hot before enjoying.
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