Meal Kit
Italian Sausage and Pepper Risotto
with spinach and Parmesan
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
David Padilla
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage Links
- 1 Red Bell Pepper
- 4 fl. oz. Marinara Sauce
- 3⅗ oz. Arborio Rice
- 2 oz. Baby Spinach
- 1 oz. Grated Parmesan
- ⅗ oz. Butter
- 2 tsp. Chicken Demi-Glace Concentrate
- 2 Garlic Cloves
- 0.125 oz. Oregano
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories710
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Carbohydrates59g
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Net Carbs51g
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Fat38g
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Protein30g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. Italian sausage, follow same instructions as 8 oz. sausage, cooking in batches if necessary in step 4.
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If using ground turkey, follow same instructions as Italian sausage in step 4, seasoning with a pinch of salt and pepper, and cooking until no pink remains, 7-9 minutes.
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1 Prepare the Ingredients
Stem and mince oregano.
Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.Coarsely chop spinach.Mince garlic.On a separate cutting board, remove Italian sausage from casing. -
2 Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice, garlic, and oregano to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes. -
3 Finish the Risotto
Add 1 cup boiling water and demi-glace to pot with rice. Rice should just be covered by liquid. Stir often until nearly all liquid is absorbed.
Add 1/2 cup boiling water and stir often until nearly all liquid is absorbed. Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be liquid left.Remove from burner. Stir in Parmesan (reserving 1 Tbsp. for garnish), butter, and a pinch of salt. Cover and set aside. -
4 Cook the Sausage Mixture
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add sausage and red bell pepper to hot pan. Stir often, breaking up sausage with a spoon, until no pink remains, 4-6 minutes.
Stir in spinach, marinara, and a pinch of pepper and cook until spinach is wilted, 30-60 seconds.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with sausage mixture and garnishing with reserved Parmesan. Bon appétit!
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