Creamy Zucchini & Chicken Sausage Risotto
with Sun-Dried Tomato Topping & Parmesan
Sure, whipping up risotto requires a little extra attention (and stirring), but the results are beyond worth it. Luckily, our chefs have made nailing it easier—and tastier—than ever. This version is chock full of savory pork sausage, tender zucchini, and of course lots of Parmesan. But what sets this one apart is a finishing touch of dollops of a tangy, umami-packed sun-dried tomato topping that beautifully offsets the richness. We know, we know: We had you at “risotto.”
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
9 ounce
Italian Chicken Sausage Mix
1 ounce
Sun-Dried Tomato Paste
¾ cup
Arborio Rice
2 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• In a medium pot, bring 5 cups water to a boil, then reduce to a low simmer (for 4 servings, use a large pot and 8 cups water). (You’ll use the simmering water in Step 5.) • Wash and dry produce. • Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces.
• Remove sausage from casing if necessary; discard casing. Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and almost cooked through, 2-4 minutes. • Add zucchini; cook, stirring constantly, until zucchini is tender and sausage is cooked through, 2-4 minutes more. • Turn off heat; using a slotted spoon, transfer sausage and zucchini to a paper-towel-lined plate. Reserve pan.
Swap in chicken sausage for pork sausage.
• Meanwhile, in a small bowl, whisk together sun-dried tomato paste, 1 TBSP hot water (2 TBSP for 4 servings), and a pinch of salt. TIP: You can use hot water from the tap or the simmering water from Step 1.
• Heat a drizzle of oil in pan used for sausage over medium heat. Add rice and cook, stirring frequently, until translucent, 1-2 minutes. Season with salt and pepper.
• Add stock concentrates and 1 cup simmering water to pan with rice. Cook, stirring, until liquid has mostly absorbed. • Repeat with remaining simmering water— adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. • Reduce heat to medium low. Stir in cream sauce base and half the Parmesan. Cook, stirring occasionally, until risotto thickens and cream sauce is incorporated, 2-4 minutes.
• Remove risotto from heat and stir in sausage and zucchini. Taste and season with salt and pepper if desired.
• Divide risotto between shallow bowls. Dollop with sun-dried tomato topping and sprinkle with remaining Parmesan. Serve.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
