Meal Kit
Family
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
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
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. Basil Pesto
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1 oz. Shredded Parmesan Cheese
- 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 Mixing Bowl
- 1 Large Pot
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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