Oven-Ready
Italian Sausage and Zucchini Risotto
with toasted breadcrumbs
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Shay
In Your Box (serves 2)
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4 fl. oz. Cream Sauce Base
- 8 oz. Italian Pork Sausage
- 8 oz. Cooked Arborio Rice
- 8 oz. Sliced Zucchini
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1 oz. Shredded Parmesan Cheese
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1 oz. Italian Panko Breadcrumbs
- 2 tsp. Mirepoix Broth Concentrate
- 1 tsp. Garlic Pepper
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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Calories690
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Carbohydrates56g
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Net Carbs53g
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Fat36g
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Protein30g
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Sodium1500mg
Recipe Steps
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 Start the Zucchini and Sausage
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.
In provided tray, combine zucchini, 2 tsp. olive oil, and a pinch of pepper. Spread into an even layer.Remove Italian sausage from casing, if necessary. Break into bite-sized pieces and top zucchini in an even layer.Bake uncovered in hot oven, 15 minutes.Italian sausage will finish cooking in a later step. -
2 Add the Rice
Carefully remove tray from oven and drain excess liquid. Tray will be hot! Use caution.
Stir in rice, cream base, cheese, garlic pepper, mirepoix base, and 2 Tbsp. water.Cover tray with foil. -
3 Bake the Meal
Bake covered in hot oven until Italian sausage reaches a minimum internal temperature of 160 degrees, 15-18 minutes.
While risotto bakes, line a microwave-safe plate with a paper towel.Place panko on towel-lined plate and spread into an even layer. Microwave until lightly toasted, stirring every 30 seconds, 1-2 minutes.Carefully remove plate from microwave and tray from oven.To serve, garnish risotto with toasted panko. Bon appétit!
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