Italian Sausage Risotto with Asiago Cheese and Red Pepper
$7.49 / serving
Prep & Cook Time:60+ min.
Cook Within:5 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
A note about serious food allergies
Fill up, plug in, and tune out… Home Chef's new slow cooker meals bring you the same delicious flavors and fresh ingredients as you've come to expect, but an entirely new way of cooking. Prepare your ingredients, place them in the cooker, and then live your best life for hours and hours, while the scrumptiousness builds and your dinner slowly cooks. Plus, we're giving you enough for leftovers. Groovy.
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
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Halve and peel onion. Cut halves into ¼" dice.
Mince parsley, leaves and stems.
On a separate cutting board, remove sausage from casing.
Start the Meal
In a clean slow cooker, combine 4 cups water, red bell pepper, onion, demi-glace, white cooking wine, ½ tsp. salt, ¼ tsp. pepper, and Italian sausage.
Turn slow cooker on to high heat. Cover, and cook until sausage reaches a minimum internal temperature of 145 degrees, 2 hours.
Add the Rice
Uncover, and stir in rice and marinara.
Cover, and cook until liquid is absorbed and rice is tender, 2 hours.
Finish the Dish
Stir butter into finished meal.
Plate dish as pictured on front of card, garnishing with Asiago and parsley. Bon appétit!
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