Home Chef Italian Sausage Stuffed Pepper Risotto

• ⅗ oz. Butter
• 1 oz. Grated Parmesan
• 8 oz. Italian Pork Sausage Links
• ½ cup Arborio Rice
• 2 tsp. Chicken Demi-Glace
• 4 fl. oz. Marinara Sauce
• 1 Red Bell Pepper
• 2 Garlic Cloves
• 0.125 oz. Oregano
• 2 oz. Baby Spinach

Before You Cook

• Bring 3 cups water to a boil in a small pot
• If using any fresh produce, thoroughly rinse and pat dry
• Ingredient(s) used more than once: Parmesan

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

• If using 16 oz. Italian sausage, follow same instructions as 8 oz. sausage, cooking in batches if necessary in step 4.
• If using ground turkey, follow same instructions as Italian sausage in step 4, seasoning with a pinch of salt and pepper, and cooking until no pink remains, 7-9 minutes.

1. 1

   Prepare the Ingredients

   Stem and mince oregano. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Coarsely chop spinach. Mince garlic. On a separate cutting board, remove Italian sausage from casing.

2. 2

   Start the Risotto

   Place a medium pot over medium-high heat and add 2 tsp. olive oil. Add rice, garlic, and oregano to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

3. 3

   Finish the Risotto

   Add 1 cup boiling water and demi-glace to pot with rice. Rice should just be covered by liquid. Stir often until nearly all liquid is absorbed. Add ½ cup boiling water and stir often until nearly all liquid 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 liquid left.Remove from burner. Stir in Parmesan (reserving 1 Tbsp. for garnish), butter, and a pinch of salt. Cover and set aside.

4. 4

   Cook the Sausage Mixture

   Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add sausage and red bell pepper to hot pan. Stir often, breaking up sausage with a spoon, until no pink remains, 4-6 minutes. Stir in spinach, marinara, and a pinch of pepper and cook until spinach is wilted, 30-60 seconds. Remove from burner.

5. 5

   Finish the Dish

   Plate dish as pictured on front of card, topping risottowith sausage mixture and garnishing with reserved Parmesan. Bon appétit!