Meal Kit
Roasted Red Pepper Italian Sausage
with Parmesan risotto
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
Chef
Sarah Thomsen
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
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⅗ oz. Butter
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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.
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Nutrition (per serving) A3K4NBP6
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Calories790
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Carbohydrates69g
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Net Carbs64g
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Fat45g
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Protein31g
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Sodium1670mg
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
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If using 16 oz. Italian sausage, follow same instructions as 8 oz. Italian sausage, working in batches, if necessary.
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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.
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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.
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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.
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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 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 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 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 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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