Italian Sausage and Pepper Risotto

with spinach and Parmesan

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

We've brought you 1,001 variations of risotto over the years, and much like Dalmatians, each and every single one has been wonderful and cute. (Well… maybe not cute.) With this risotto, we've finally won Best in Show: slightly spicy pork sausage perfectly melds with such adornments as fresh spinach, sweet bell pepper, and traditional marinara. The combination of that with rich, buttery, and creamy risotto will have you wagging your tail in delight. (Well… maybe just finish your plate instead.)

In Your Box (serves 2)

  • 2 Garlic Cloves
  • Info
    2 tsp. Chicken Demi-Glace
  • Info
    1 oz. Grated Parmesan
  • ½ cup Arborio Rice
  • 1 Red Bell Pepper
  • 2 oz. Baby Spinach
  • 8 oz. Italian Pork Sausage Links
  • Info
    1 oz. Butter
  • 0.125 oz. Oregano
  • 4 fl. oz. Marinara Sauce

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.

  • Nutrition (per serving)

  • Calories
    752
  • Carbohydrates
    60g
  • Fat
    44g
  • Protein
    31g
  • Sodium
    1675mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Stem and mince oregano. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Coarsely chop spinach. Mince garlic. On a separate cutting board, remove Italian sausage from casing.

  • Step 2 - Start the Risotto
    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.

  • Step 3 - Finish the Risotto
    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 ½ 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.

  • Step 4 - Cook the Sausage Mixture
    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 and marinara and cook until spinach is wilted, 30-60 seconds. Season with a pinch of pepper. Remove from burner.

  • Step 5 - Finish the Dish
    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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