Italian Sausage and Pepper Risotto with Spinach and Parmesan
$7.49 per serving
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
David Padilla
In Your Box (serves 6)
- 24 oz. Italian Pork Sausage Links
- 1½ cups Arborio Rice
- 8 fl. oz. Marinara Sauce
- 1 Red Bell Pepper
- 6 oz. Broccoli Florets
- 5 oz. Baby Spinach
- 3 oz. Grated Parmesan
- 2 oz. Butter
- 4 tsp. Chicken Demi-Glace Concentrate
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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Calories670
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Carbohydrates50g
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Net Carbs43g
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Fat40g
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Protein31g
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Sodium1730mg
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
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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 and marinara and cook until spinach is wilted, 30-60 seconds.Season with a pinch of pepper. 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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