Italian Sausage and Sun-Dried Tomato Risotto with Parmesan
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:6 days
Spice Level:Not Spicy
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
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.
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
Preheat oven to 400 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine zucchini, rice, peas, garlic pepper, 1 tsp. olive oil, and a pinch of salt and pepper in provided tray.
Add Sausage and Seasoning
Remove Italian sausage from casing and break into bite size pieces.
Top rice mixture with sausage, ¼ tsp salt and a pinch of pepper.
Bake The Dish
Bake uncovered in hot oven until peppers are tender and sausage reaches a minimum internal temperature of 160 degrees, 20-22 minutes.
Carefully remove from oven. Stir in pesto and butter until completely combined. Top with Parmesan. Bon appétit!
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