Herby Sausage Risotto
with Tomato, Parmesan Cheese, and Zucchini
Your family will love how unbelievably creamy this dish is. But you? Well, you’ll love the fact that minimal pots and pans are involved and that our chefs snuck in some veggies underneath all the hearty rice, flavorful Italian sausage, and Parmesan.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 4 people
/ serving 4 people
1 unit
Chicken Stock Concentrate
2 box
Diced Tomatoes
1 unit
Yellow Onion
2 teaspoon
Garlic Powder
2 unit
Zucchini
18 ounce
Italian Pork Sausage
¼ ounce
Parsley
1.5 cup
Arborio Rice
½ cup
Parmesan Cheese
(ContainsMilk)Not included in your delivery
1 tablespoon
Butter
(ContainsMilk)2 teaspoon
Olive Oil
unit
Kosher Salt
unit
Pepper
Wash and dry all produce. Preheat oven to 400 degrees. Bring 4 cups water, tomatoes, and stock concentrate to a low simmer in a small pot. Halve, peel, and dice onion.
Heat a large drizzle of olive oil in a large ovenproof pan over medium heat (you’ll need a lid later). Add onions, sausage, and garlic powder. Break up meat into small pieces until sausage is browned and onion is softened, 5-6 minutes. Season with salt and pepper.
Add Arborio rice and toss to combine until translucent, 1-2 minutes. Add 4 cups warm tomato stock mixture. Cover and bake until rice is al dente, 18-20 minutes. HINT: Transfer to a baking dish if you don’t have an ovenproof pan.
Prep the remaining ingredients: Finely chop parsley. Cut zucchini into ½-inch cubes. Take risotto out of oven, stir in zucchini, and continue baking for remaining time.
Finish the risotto: Once rice is al dente, place pan back on stove over low heat. Stir in about 1 cup tomato stock mixture until a loose sauce forms. Add Parmesan cheese and 1 TBSP butter. Season generously with salt and pepper.
Serve: Finish with a sprinkle of parsley and enjoy!