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
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
- ¾ cup Arborio Rice
- 1 Roma Tomato
- 2 oz. Kale
- 2 Green Onions
- 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) WPem0mPk
You Will Need
- Olive Oil
- 2 Medium Pots
- 1 Large Non-Stick Pan
Before You Cook
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 diced chicken breasts, pat dry. Follow same instructions as Italian sausage in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using ground beef, follow same instructions as Italian sausage in Step 2, breaking up until beef reaches minimum internal temperature, 4-6 minutes.
If using ground turkey, follow same instructions as Italian sausage in Step 2, breaking up until turkey reaches minimum internal temperature, 7-9 minutes.
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.
Start the Risotto
Place another medium pot over medium-high heat.Add 1 tsp. olive oil and Italian sausage to hot pot. 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.
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.
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.
Finish the Dish
Add vegetable mixture, shredded cheese, butter (to taste), 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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