Herby Sausage Risotto
with Tomato, Parmesan, and Parsley
- Milk
Sausage adds incredible flavor to the base of this creamy risotto. Adding crushed tomatoes into the broth lends a touch of acidity to cut through all that richness. It’s a perfect dinner for a chilly night!
Ingredients
9 ounce
Sweet Italian Pork Sausage
1 unit
Chicken Stock Concentrate
1 box
Crushed Tomatoes
1 unit
Yellow Onion
¼ ounce
Parsley
¾ cup
Arborio Rice
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
2.5 tablespoon
Butter
(Contains: Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Cooking Steps
Heat the stock: In a small pot, bring 3 cups water and the chicken stock concentrate to a simmer. Once simmering, add crushed tomatoes and stir to combine.
Wash and dry all produce. Meanwhile, halve, peel, and finely dice the onion. Finely chop the parsley. Remove the sausage from the casings.
Heat ½ Tablespoon butter in a large pan over medium heat. Add the diced onion and cook, tossing for 3-4 minutes, until softened. Add the sausage to the pan and cook, breaking up the meat into pieces, until browned and cooked through.
Add the Arborio rice to the pan and toss to combine. Cook, stirring for 2-3 minutes, until the rice is translucent.
Add the stock: Begin adding the warm stock mixture to the pan in ½ cup increments, stirring between each addition, until absorbed. Repeat until the rice is al dente and a loose sauce has formed, 25-30 minutes.
Stir in the Parmesan cheese and season generously with salt and pepper. Finish with a pat of butter and a sprinkle of parsley. Enjoy!
