Family Meal Kit
One-Pot Sausage Risotto
with pesto bruschetta
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Laura Alpern
In Your Box (serves 4)
- 16 oz. Italian Pork Sausage
- 1½ cups Arborio Rice
- 4 oz. Grape Tomatoes
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3 oz. Cream Cheese
- 2 Tbsp. Tomato Puree
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1 oz. Shredded Parmesan Cheese
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1 oz. Basil Pesto
- 4 tsp. Chicken Broth Concentrate
- 4 Garlic Cloves
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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Calories700
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Carbohydrates71g
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Net Carbs70g
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Fat33g
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Protein30g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Large Pot
- 1 Mixing Bowl
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 Prepare the Ingredients
Quarter tomatoes.
Mince garlic. -
2 Cook the Sausage
Remove Italian sausage from casing, if necessary.
Place a large pot over medium-high heat and add 1 tsp. olive oil. Add Italian sausage to hot pot. Break sausage into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Add tomato puree and garlic. Stir occasionally until fragrant and combined, 30-60 seconds. -
3 Start the Risotto
Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.
Add 1 cup boiling water from small pot, 1/4 tsp. salt, a pinch of pepper, and chicken base to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.Remove from burner. -
4 Finish the Risotto
Stir in cream cheese, 2/3 the pesto (reserve remaining for bruschetta), half the shredded cheese (reserve remaining for garnish), 1/4 tsp. salt, and 1/4 tsp. pepper. Stir until combined.
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5 Make Bruschetta and Finish Dish
In a mixing bowl, combine tomatoes and remaining pesto.
Plate dish as pictured on front of card, topping risotto with bruschetta and garnish with remaining shredded cheese.
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