Sausage and Lemony Herb Risotto

🥘 Ingredients

• Italian cheese blend
  1 c
• Italian chicken sausage mix
  18 oz
• arborio rice
  1.5 c
• black pepper
• butter
  6 tbsp
• chicken stock concentrate
  4 unit
• garlic
  2 clove
• lemon
  1 unit
• olive oil
  1 tsp
• onion
  1 unit
• parsley
  1/2 oz
• pistachios
  1 oz
• salt
• scallions
  4 unit
• water
  5 c

🍳 Cookware

• medium pot
• zester
• large pan

1. 

   1

   Step 1: In a medium pot , bring water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You'll use it in Step 3.) Wash and dry produce. Halve, peel, and dice half the onion (whole onion for 4). Trim and thinly slice scallions , separating whites from greens; mince greens. Peel and mince garlic . Using a zester , zest and quarter lemon .

   water: 5 c, onion: 1 unit, scallions: 4 unit, garlic: 2 clove, lemon: 1 unit
2. 

   2

   Step 2: Heat a drizzle of olive oil in a large pan over medium heat. Add diced onion; cook, stirring occasionally, until slightly softened and lightly browned, ⏱️ 5 minutes . Add Italian chicken sausage mix and cook, breaking up meat into pieces, until browned, ⏱️ 4 minutes . Add 1 TBSP butter (2 TBSP for 4 servings), scallion whites, garlic, and arborio rice . Cook, stirring frequently, until garlic is fragrant and rice is translucent, ⏱️ 2 minutes . Season with a big pinch of salt (we used 1/2 tsp; 1 tsp for 4).

   olive oil: 1 tsp, Italian chicken sausage mix: 18 oz, butter: 6 tbsp, arborio rice: 1.5 c, salt
3. 

   3

   Step 3: Add 1 cup hot water and chicken stock concentrate to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water, adding 1/2 cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture is creamy, ⏱️ 30 minutes . Season generously with salt and black pepper . TIP: Depending on the size of your pan, you may need a little more or a little less water.

   chicken stock concentrate: 4 unit, black pepper
4. 

   4

   Step 4: While risotto cooks, finely chop parsley (use leaves and thin stems; discard any thicker stems). Roughly chop pistachios .

   parsley: 1/2 oz, pistachios: 1 oz
5. 

   5

   Step 5: Once risotto is done, remove from heat; stir in 3/4 of the Italian cheese blend , half the parsley, half the scallion greens, 2 TBSP butter (4 TBSP for 4 servings), and a squeeze of lemon juice (juice from half the lemon for 4) until melted and combined. TIP: The risotto should be a little loose and saucy right before serving; it will thicken as it cools, so add more water if necessary. Taste and season generously with salt and pepper.

   Italian cheese blend: 1 c
6. 

   6

   Step 6: Divide risotto between plates. Top with pistachios, remaining Italian cheese blend, remaining parsley, remaining scallion greens, and lemon zest to taste. Serve immediately with remaining lemon wedges on the side.
7. 7

   Chicken Sausage is fully cooked when internal temperature reaches 165 degrees F.