Sausage and Lemony Herb Risotto

🥘 Ingredients

• arborio rice
  3 c
• black pepper
  2 tsp
• butter
  6 tbsp
• chicken stock concentrate
  4 tbsp
• garlic
  4 cloves
• italian cheese blend
  2 c
• italian chicken sausage mix
  4 pieces
• lemon
  2 unit
• olive oil
  4 tbsp
• onion
  2 unit
• parsley
  4 tbsp
• pistachios
  4 tbsp
• salt
  2 tsp
• scallions
  4 unit
• water
  10 c

🍳 Cookware

• medium pot
• large pan

1. 

   1

   italian chicken sausage mix onion pistachios chicken stock concentrate lemon garlic italian cheese blend arborio rice parsley scallions olive oil butter salt black pepper water

   italian chicken sausage mix: 2 pieces, onion: 1 unit, pistachios: 2 tbsp, chicken stock concentrate: 2 tbsp, lemon: 1 unit, garlic: 2 cloves, italian cheese blend: 1 c, arborio rice: 1.5 c, parsley: 2 tbsp, scallions: 2 unit, olive oil: 2 tbsp, butter: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 5 c
2. 

   2

   In a medium pot , bring water to a boil, then reduce to a low simmer. Wash and dry produce. Halve, peel, and dice half the onion . Trim and thinly slice scallions , separating whites from greens; mince greens. Peel and mince garlic . Zest and quarter lemon .

   water: 5 c, onion: 1 unit, scallions: 2 unit, garlic: 2 cloves, lemon: 1 unit
3. 

   3

   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 , 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 .

   olive oil: 2 tbsp, italian chicken sausage mix: 2 pieces, butter: 3 tbsp, arborio rice: 1.5 c, salt: 1 tsp
4. 

   4

   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 ½ 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 . Depending on pan size, you may need slightly more or less water.

   chicken stock concentrate: 2 tbsp, black pepper: 1 tsp
5. 

   5

   While risotto cooks, finely chop parsley , using leaves and thin stems and discarding thicker ones. Roughly chop pistachios .

   parsley: 2 tbsp, pistachios: 2 tbsp
6. 

   6

   Once risotto is done, remove from heat. Stir in ¾ of the italian cheese blend , half the parsley, half the scallion greens, 2 tbsp butter, and a squeeze of lemon juice until melted and combined ⏱️ 2 minutes . 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
7. 7

   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.