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
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.
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage Links
- 1 Red Bell Pepper
- ¾ cup Arborio Rice
- 4 fl. oz. Marinara Sauce
- 2 oz. Baby Spinach
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⅗ oz. Butter
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½ oz. Grated Parmesan
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2 tsp. Chicken Demi-Glace Concentrate
- 2 Garlic Cloves
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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Calories760
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Carbohydrates75g
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Net Carbs68g
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Fat39g
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Protein31g
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Sodium1500mg
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. sausage, follow same instructions as 8 oz. sausage, working in batches if necessary.
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If using ground beef, follow same instructions as Italian sausage in Step 4, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
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If using Impossible burger, follow same instructions as Italian sausage in Step 4, breaking up burger until heated through, 4-6 minutes.
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1 Prepare the Ingredients
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, if necessary. -
2 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. -
3 Finish the Risotto
Add 1 cup boiling water from small pot 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 cheese (reserving 1 Tbsp. for garnish), butter, and a pinch of salt. Cover and set aside.RERUN RECOOK: SWITCHED FROM GRATED TO SHREDDED PARM -
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, 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. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with sausage mixture and garnishing with reserved cheese. Bon appétit!
RERUN RECOOK: SWITCHED FROM GRATED TO SHREDDED PARM
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