Meal Kit

Roasted Red Pepper Italian Sausage

with Parmesan risotto

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Ciao! Italian food is more than just pizza and pasta, but you already know that, you're an avowed culinarian. (We know you are; you order our food!) Risotto, for example, is a classic Italian food, creamy and decadent and all kinds of yum. Here, we've got slightly feisty Italian sausage, fresh spinach and peppers, and a dash of heat with red pepper flakes, all served on that classic bed of creamy rice. Delizioso!

In Your Box (serves 2)

  • 8 oz. Italian Pork Sausage Links
  • 1 Red Bell Pepper
  • ¾ cup Arborio Rice
  • 2 oz. Baby Spinach
  • Info
    ⅗ oz. Butter
  • Info
    ½ oz. Grated Parmesan
  • 4 Garlic Cloves
  • 2 tsp. Chicken Broth Concentrate
  • ¼ tsp. Red Pepper Flakes

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.

  • Nutrition (per serving)

  • Calories
    790
  • Carbohydrates
    69g
  • Fat
    45g
  • Protein
    31g
  • Sodium
    1670mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Small Pot
  • 1 Large Non-Stick Pan

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

Customize It Instructions

  • If using 16 oz. Italian sausage, follow same instructions as 8 oz. Italian sausage, working in batches, if necessary.

  • If using diced chicken breasts, pat dry and season with a pinch of salt and pepper. Follow same instructions as Italian sausage in Step 4, cooking until lightly browned and chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground beef, follow same instructions as Italian sausage in Step 4, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  • If using shrimp, pat dry and season with a pinch of salt and pepper. Follow same instructions as Italian sausage in Step 4, cooking until lightly browned and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Prepare the Ingredients

    Coarsely chop spinach.

    Halve red bell pepper. Remove stem and seeds.

    Mince garlic.

    Remove Italian sausage from casing, if necessary.

  2. 2

    Roast the Pepper

    Place red bell pepper on prepared baking sheet, cut side down, and top with 2 tsp. olive oil.

    Roast in hot oven until tender, 16-18 minutes.

    Remove from oven. Let cool, 5-10 minutes.

    Once cool enough to handle, transfer to clean cutting board and coarsely chop.

    While pepper roasts, cook risotto.

  3. 3

    Cook the Risotto

    Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

    Add 1 cup boiling water 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, 15-18 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. Stir in butter, 1/4 tsp. salt, and Parmesan. Cover and set aside.

    While risotto cooks, continue recipe.

  4. 4

    Cook the Sausage

    Place a large non-stick pan over medium-high heat.

    Add 2 tsp. olive oil and Italian sausage to hot pan. Break up until no pink remains and sausage reaches a minimum internal temperature of 160 degrees,4-6 minutes.

  5. 5

    Add Pepper and Finish Dish

    Add chicken broth concentrate, 1/4 cup water, roasted red bell pepper, garlic, red pepper flakes (to taste), and spinach to hot pan. Bring to a boil.

    Once boiling, stir occasionally until spinach is wilted, 2-3 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping risotto with sausage mixture. Bon appétit!

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