Herby Sausage Risotto
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Herby Sausage Risotto

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.

Tags:
Gluten-free
Child friendly
Family Friendly
Allergens:
Milk

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

Total Time40 minutes
Prep Time
DifficultyEasy

Ingredients

/ 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

(Contains Milk)

Not included in your delivery

1 tablespoon

Butter

(Contains Milk)

2 teaspoon

Olive Oil

unit

Salt

unit

Pepper

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Nutrition Values

/ per serving
Calories741 kcal
Energy (kJ)3100 kJ
Fat33 g
Saturated Fat14 g
Carbohydrate69 g
Sugar9 g
Dietary Fiber5 g
Protein32 g
Cholesterol112 mg
Sodium845 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.

Utensils

Small pot
Large Pan
Baking Dish

Instructions

Preheat and prep
1

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.

Start the risotto
2

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.

Bake the risotto
3

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.

4

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.

5

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.

6

Serve: Finish with a sprinkle of parsley and enjoy!