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
Nothing gives one the feeling of culinary accomplishment like the perfect consistency on a risotto. The alchemy of creamy and tender brought on by stirring to perfection… every bite is full of pride. This rice wonder is an especially flavorful bounty; tomato and Asiago flavor the risotto, which is topped with kale, onion, and Italian sausage. Pat yourself on the back for a job well done, and on the tummy for a delicious meal well eaten.
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
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
Halve and peel onion. Slice halves into thin strips. Stem kale and coarsely chop. Mince garlic. Coarsely chop sun-dried tomatoes. Pat Italian sausage links dry.
Sear the Sausage
Heat another medium pot over medium heat. Add 1 tsp. olive oil and sausage links to hot pot. Cook until browned on two sides, 3-4 minutes per side. Transfer to one half of prepared baking sheet. Reserve pot; no need to wipe clean.
Roast the Vegetables and Sausage
On other half of baking sheet, toss onion and kale with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast until onion is tender and sausage links reach a minimum internal temperature of 165 degrees, 10-12 minutes. Rest sausages until cool enough to handle, then cut into ½" slices on an angle. While vegetables and sausage roast, make risotto.
Start the Risotto
Return pot used to sear sausage to medium-high heat. Add 2 tsp. olive oil, Arborio rice, garlic, and sun-dried tomatoes to hot pot. Stir constantly until rice is lightly browned, 2-3 minutes. Add 1 cup boiling water. Rice should just be covered by water. Stir constantly until nearly all water is absorbed, 4-6 minutes.
Finish the Risotto
Add ½ cup boiling water and stir until water is nearly all absorbed. Continue adding ½ cup water and stirring constantly, repeating the process until risotto has no more "bite" or crunch, 18-20 minutes. There may be water left over. Taste as you cook, checking for tenderness. Remove pot from burner and stir in Asiago and tomato paste. Season with a pinch of salt.
Finish the Dish
Place a serving of risotto in a shallow bowl. Top with roasted vegetables and sausage. Garnish with red pepper flakes (to taste).
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