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Turkey & Pea Risotto

Turkey & Pea Risotto

with Lemon & Parmesan

Creamy and luxurious, risotto is one of our very favorite ways to highlight tender green vegetables. This version has pops of green peas, 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


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time5 minutes


serving amount

10 ounce

Ground Turkey

1 unit


1 unit


¾ cup

Arborio Rice

2 unit

Chicken Stock Concentrate

4 ounce


3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories830 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate87 g
Sugar8 g
Dietary Fiber5 g
Protein39 g
Cholesterol155 mg
Sodium670 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.


Large Pan
Paper Towel
Slotted Spoon
Medium Pot


Cook Sausage

• Remove sausage from casing if necessary; discard casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage to pan 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.

Pat chicken dry with paper towels and season with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or turkey for sausage.


• Meanwhile, wash and dry produce. • Halve, peel, and mince shallot. Zest and quarter lemon. • In a medium pot, combine 4 cups water (7 cups for 4) and stock concentrates. Bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in step 4.)

Cook Shallot

• Melt 1 TBSP butter in pan used for sausage over medium heat. Add shallot and season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.

Use pan used for chicken or turkey here.

Start Risotto

• Add rice and ½ cup stock to pan with shallot. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

Finish Risotto

• 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.

Stir turkey into risotto along with peas.


• Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Serve chicken atop risotto.

Ground Turkey is fully cooked when internal temperature reaches 165°.