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Friday, April 30, 2021

Pork Sausage & Bell Pepper Risotto

 INGREDIENTS

  • 7 tsp Chicken Stock Concentrate
  • 4  Scallions: sliced and separated (or 1/2 onion or a shallot)
  • 2 Bell Pepper: ½-inch-thick strips
  • A soup bowl of spinach, chopped small (optional)
  • 2 cloves Garlic: minced
  • 1 Lemon, quartered
  • 18 ounce Italian Pork Sausage: removed from casing (or chicken sausage half-moons)
  • 1.5 cup Arborio Rice
  • 1/4 cup Parmesan Cheese
  • 1+ teaspoon Italian Seasoning
  • 4 teaspoon Olive Oil


INSTRUCTIONS

  1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
  2. In a medium pot, combine stock concentrate* and 7 cups water. Bring to a simmer, then reduce heat to low. 
  3. Heat a large 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, 4-6 minutes. Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, leaving as much oil in pan as possible. 
  4. Heat pan with reserved oil over medium heat; add scallion whites, garlic, rice, and 1 tsp Italian Seasoning. (If pan is dry, add another drizzle of olive oil.) Cook, stirring, until scallion whites are softened and rice is translucent, 1-2 minutes. 
  5. Add ½ cup stock; stir, scraping up any browned bits from bottom of pan, until liquid has mostly absorbed. 
  6. Repeat process with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. 
  7. While risotto simmers, toss bell pepper on a baking sheet with a large drizzle of olive oil and a good sprinkle of Italian Seasoning. Season with salt and pepper. Roast on top rack until softened and lightly charred, 15-20 minutes. 
  8. Once risotto is done, stir in sausage, roasted bell pepper, and chopped spinach. 
  9. Divide between bowls and sprinkle with scallion greens and Parmesan. Serve with lemon wedges on the side.

*I got the water hot and added a 1/2 tsp of stock concentrate to the risotto with each pour - keeps a pot clean


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Original recipe: HelloFresh
Posted by Jasmine
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