Meal Kit

Tomato and Kale Risotto with Italian Sausage

and herbed goat cheese

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

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

Two plus two equals four, and fresh vegetables plus feisty Italian sausage equals flavor. That's just the math, folks; blame Archimedes for it, not your humble recipe description writer. Fresh kale, juicy tomatoes, and the aforementioned feisty sausage sit on a bed of creamy risotto. This flavor equation gets last minute additions with garnishes of tangy goat cheese and crunchy green onions. We love math. Now calculus however…

In Your Box (serves 2)

  • 8 oz. Italian Pork Sausage Links
  • ¾ cup Arborio Rice
  • 1 Roma Tomato
  • 2 oz. Kale
  • Info
    1 oz. Garlic & Herb Goat Cheese
  • 2 Green Onions
  • Info
    ⅘ oz. Tuscan Herb Butter
  • Info
    ½ oz. Shredded Parmesan Cheese
  • 2 tsp. Mirepoix Broth Concentrate
  • 2 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.

  • Nutrition (per serving)

  • Calories
    740
  • Carbohydrates
    70g
  • Fat
    39g
  • Protein
    32g
  • Sodium
    1610mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Medium Pots
  • 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 ground beef, follow same instructions as Italian sausage in Step 2, breaking up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.

  • If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as Italian sausage in Step 2, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes.

  1. 1

    Prepare the Ingredients

    Stem kale and coarsely chop.

    Core tomato and cut into 1/2" dice.

    Trim and thinly slice green onions, keeping white and green portions separate.

    Mince garlic.

    Remove Italian sausage from casing, if necessary.

  2. 2

    Start the Risotto

    Place another medium pot over medium-high heat.

    Add 1 tsp. olive oil and Italian sausage to hot pan. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Add rice, half the garlic (reserve remaining for vegetables), and white portions of green onions. Stir occasionally until rice is toasted, 1-2 minutes.

  3. 3

    Finish the Risotto

    Add 1 cup boiling water and mirepoix 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. 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.

    While risotto cooks, continue recipe.

  4. 4

    Cook the Vegetable Mixture

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

    Add 1 tsp. olive oil, kale, tomatoes, and remaining garlic to hot pan. Stir often until kale wilts, 1-2 minutes.

    Remove from burner.

  5. 5

    Finish the Dish

    Add vegetable mixture, Parmesan, butter, 1/4 tsp. salt, and a pinch of pepper to risotto. Stir until combined.

    Plate dish as pictured on front of card, garnishing risotto with goat cheese (crumbling if needed) and green portions of green onions. Bon appétit!

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