Meal Kit
Sausage and Butternut Squash Risotto
with chives
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Rachel Post
The cold is still here, which means so is the comfort food that gets us all through. This risotto brings a toasty delight, for those evenings where the chill is just too much. Italian sausage and butternut squash finished with crème fraîche to make a creamy pot of warmth that'll remind you spring is right around the corner.
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage
- 8 oz. Cubed Butternut Squash
- 3⅗ oz. Arborio Rice
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1 oz. Creme Fraiche
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¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Chicken Broth Concentrate
- 6 Chive Sprigs
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) QPGZX23E
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Calories690
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Carbohydrates59g
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Net Carbs57g
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Fat40g
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Protein25g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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
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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 or diced chicken thighs, pat dry. Follow same instructions as Italian sausage in Step 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using Impossible burger, follow same instructions as Italian sausage in Step 2, breaking up until heated through, 4-6 minutes.
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1 Prepare the Ingredients
Halve any large butternut squash pieces to roughly match smaller pieces.
Mince chives.Remove Italian sausage from casing, if necessary. -
2 Cook the Italian Sausage
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add 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.Remove from burner. Transfer to a plate and set aside. -
3 Start the Risotto
Place another medium pot over medium-high heat and add 2 tsp. olive oil.
Add butternut squash to hot pot. Stir occasionally until golden brown and beginning to soften, 3-4 minutes.Add rice and stir until toasted, 1-2 minutes.Add chicken base and 1 cup boiling water from other medium pot to pot with rice. Rice should just be covered by water. Stir often until nearly all water is absorbed. -
4 Finish the Risotto
Add 1/2 cup boiling water from other medium pot to pot with rice and 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. Add crème fraîche, butter, half the Italian sausage (reserve remaining for topping), and 1/4 tsp. salt. Stir to combine. -
5 Finish the Dish
Plate dish as pictured on front of card, topping risotto with remaining Italian sausage and garnishing with chives. Bon appétit!
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