Italian Sausage Risotto

with Asiago and crispy kale

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

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.

In Your Box (serves 2)

  • 1 Yellow Onion
  • 4 oz. Kale
  • 2 Garlic Cloves
  • ½ oz. Julienned Sun-Dried Tomatoes
  • 2 Italian Sausage Links
  • ¾ cup Arborio Rice
  • 2 oz. Shredded Asiago Cheese
  • 1 Tbsp. Tomato Paste
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    839
  • Carbohydrates
    86g
  • Fat
    45g
  • Protein
    35g
  • Sodium
    1481mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Pots
  • 1 Baking Sheet

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Sear the Sausage
    2

    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.

  • Step 3 - Roast the Vegetables and Sausage
    3

    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.

  • Step 4 - Start the Risotto
    4

    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.

  • Step 5 - Finish the Risotto
    5

    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.

  • Step 6 - Finish the Dish
    6

    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).