Meal Kit
Italian Sausage Risotto
with Asiago and crispy kale
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
Chef
David Padilla
Nothing gives one the feeling of culinary accomplishment like the perfect consistency on a risotto. The alchemy of creamy and tender brought on by stirring to perfection… every bite is full of pride. This rice wonder is an especially flavorful bounty; tomato and Asiago flavor the risotto, which is topped with kale, onion, and Italian sausage. Pat yourself on the back for a job well done, and on the tummy for a delicious meal well eaten.
In Your Box (serves 2)
- 8 oz. Italian Sausage Links
- 1 Yellow Onion
- ¾ cup Arborio Rice
- 4 oz. Kale
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2 oz. Shredded Asiago Cheese
- 1 Tbsp. Tomato Paste
- ½ oz. Julienned Sun-Dried Tomatoes
- 2 Garlic Cloves
- 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.
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Nutrition (per serving) bO98b6qn
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Calories810
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Carbohydrates77g
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Net Carbs71g
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Fat43g
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Protein35g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Medium Pots
- 1 Baking Sheet
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
Halve and peel onion. Slice halves into thin strips. Stem kale and coarsely chop. Mince garlic. Coarsely chop sun-dried tomatoes. Pat Italian sausage links dry.
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2 Sear the Sausage
Heat another medium pot over medium heat. Add 1 tsp. olive oil and sausage links to hot pot. Cook until browned on two sides, 3-4 minutes per side. Transfer to one half of prepared baking sheet. Reserve pot; no need to wipe clean.
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3 Roast the Vegetables and Sausage
On other half of baking sheet, toss onion and kale with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast until onion is tender and sausage links reach a minimum internal temperature of 165 degrees, 10-12 minutes. Rest sausages until cool enough to handle, then cut into 1/2" slices on an angle. While vegetables and sausage roast, make risotto.
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4 Start the Risotto
Return pot used to sear sausage to medium-high heat. Add 2 tsp. olive oil, Arborio rice, garlic, and sun-dried tomatoes to hot pot. Stir constantly until rice is lightly browned, 2-3 minutes. Add 1 cup boiling water. Rice should just be covered by water. Stir constantly until nearly all water is absorbed, 4-6 minutes.
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5 Finish the Risotto
Add 1/2 cup boiling water and stir until water is nearly all absorbed. Continue adding 1/2 cup water and stirring constantly, repeating the process until risotto has no more "bite" or crunch, 18-20 minutes. There may be water left over. Taste as you cook, checking for tenderness. Remove pot from burner and stir in Asiago and tomato paste. Season with a pinch of salt.
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6 Finish the Dish
Place a serving of risotto in a shallow bowl. Top with roasted vegetables and sausage. Garnish with red pepper flakes (to taste).
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