Oven-Ready
Italian-Style Sausage Risotto Verde
with pesto and leeks
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Gluten-Smart
Chef
Rachel Post
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage
- 8 oz. Cooked White Rice
- 4 fl. oz. Cream Sauce Base
- 2 oz. Baby Spinach
- 1 oz. Leeks
- 1 oz. Basil Pesto
- 1 oz. Basil Pesto Butter
- ½ oz. Grated Parmesan Cheese
- 2 tsp. Garlic Pepper
- 0.14 oz. Lemon Juice
- ½ tsp. Garlic Salt
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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Calories650
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Carbohydrates38g
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Net Carbs36g
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Fat43g
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Protein28g
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Sodium2030mg
Recipe Steps
You Will Need
- Olive Oil
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 Bake the Sausage and Leeks
Remove Italian sausage from casing, if necessary.
Place sausage in provided tray and break up into bite-sized pieces. Spread into a single layer and evenly top with leeks.Bake uncovered in hot oven until sausage reaches a minimum internal temperature of 160 degrees, 15-18 minutes.Carefully remove from oven. -
2 Start the Risotto
Carefully massage rice in bag to break up any clumps and remove from packaging.
Stir in rice, 1/4 cup water, cream base, garlic salt, and garlic pepper until combined.Evenly top with spinach and 1 tsp. olive oil.Bake uncovered in hot oven until spinach is wilted and rice is heated through, 10-12 minutes.Carefully remove from oven. -
3 Finish Risotto and Finish Meal
Stir in pesto, softened butter, and half the cheese (reserve remaining for garnish) until combined. Butter will melt as meal bakes.
Bake again in hot oven until sauce is bubbling, 5-10 minutes.Carefully remove from oven.To serve, top risotto with remaining cheese and lemon juice (to taste). Bon appétit!
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