Chicken & Pea Risotto
with Lemon & Parmesan
Creamy and luxurious, risotto is one of our very favorite ways to highlight tender green vegetables. This version has pops of green peas, hearty bites of pork sausage, and is finished with a bright squeeze of lemon juice. It’s as balanced as it is satisfying, making it pretty much impossible to put down your fork.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Breast Strips
1 unit
Shallot
1 unit
Lemon
¾ cup
Arborio Rice
2 unit
Chicken Stock Concentrate
4 ounce
Peas
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. • Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.
Pat chicken dry with paper towels and season with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or chicken sausage for pork sausage.
• Meanwhile, wash and dry produce. • Halve, peel, and mince shallot. Zest and quarter lemon. • In a medium pot, combine 4 cups water (7 cups for 4) and stock concentrates. Bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in step 4.)
• Melt 1 TBSP butter in pan used for sausage over medium heat. Add shallot and season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.
Use pan used for chicken or chicken sausage here.
• Add rice and ½ cup stock to pan with shallot. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
• Once risotto is done, stir in sausage, peas, half the Parmesan, 2 TBSP butter (3 TBSP for 4 servings), and a squeeze of lemon juice to taste. Season generously with salt and pepper.
Stir chicken sausage into risotto along with peas.
• Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side.
Serve chicken atop risotto.
Chicken is fully cooked when internal temperature reaches 165°.
