All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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: flavorful 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.) Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into ½" dice.
Coarsely chop spinach.
On a separate cutting board, remove Italian sausage from casing.
Start the Risotto
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add rice and garlic to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Finish the Risotto
Add 1 cup boiling water from other pot 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 from other pot 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.
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, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Stir in spinach, marinara, and a pinch of pepper until combined and spinach is wilted, 30-60 seconds.
Remove from burner.
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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