Blistered Tomato & Chicken Sausage Risotto

🥘 Ingredients

• arborio rice
  1½ cups
• black pepper
  ½ tsp
• butter
  3 tbsp
• chicken stock concentrate
  2 packets
• cooking oil
  1 tsp
• cream cheese
  2 oz
• italian chicken sausage mix
  8 oz
• lemon
  1 unit
• olive oil
  3 tbsp
• onion
  1 unit
• parsley
  1 bunch
• ricotta cheese
  3 oz
• salt
  1 tsp
• tomato
  1 unit

🍳 Cookware

• medium pot
• large pan
• medium bowl
• medium pan

1. 

   1

   italian chicken sausage mix onion cream cheese chicken stock concentrate lemon ricotta cheese arborio rice tomato parsley olive oil salt cooking oil black pepper butter

   italian chicken sausage mix: 8 oz, onion: 1 unit, cream cheese: 2 oz, chicken stock concentrate: 2 packets, lemon: 1 unit, ricotta cheese: 3 oz, arborio rice: 1½ cups, tomato: 1 unit, parsley: 1 bunch, olive oil: 3 tbsp, salt: 1 tsp, cooking oil: 1 tsp, black pepper: ½ tsp, butter: 3 tbsp
2. 

   2

   In a medium pot , bring 5 cups of water to a boil, then reduce to a low simmer. Wash and dry all produce. Halve, peel, and dice the onion.
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and cook until slightly softened and lightly browned ⏱️ 3 minutes . Add the Italian Chicken Sausage Mix and cook, breaking it into pieces, until browned ⏱️ 3 minutes more. Add the arborio rice, 1 tablespoon of butter, and a pinch of salt. Cook, stirring frequently, until the rice is translucent ⏱️ 1 minutes .
4. 

   4

   Add 1 cup of simmering water and the chicken stock concentrates to the pan with the rice mixture. Stir until the liquid has mostly absorbed. Repeat with the remaining simmering water, adding ½ cup at a time and stirring until absorbed, until the rice is al dente, the sausage is cooked through, and the risotto is creamy ⏱️ 25 minutes . Depending on your pan size, you may need slightly more or less liquid. For a firmer texture, cook for less time.
5. 

   5

   Dice the tomato. Roughly chop the parsley. Zest and quarter the lemon. In a medium bowl , whisk the ricotta cheese with a squeeze of lemon juice, 1 tablespoon of olive oil, and a pinch of salt and pepper until light and fluffy. Taste and adjust seasoning if desired. Heat a drizzle of cooking oil in a medium pan over high heat. Add the tomato and cook, stirring occasionally, until lightly charred ⏱️ 1 minutes . Transfer to a plate and season with salt and pepper.
6. 

   6

   Once the risotto is done, remove it from heat. Stir in the cream cheese, half of the parsley, 2 tablespoons of butter, and lemon zest to taste. If the risotto is too thick, stir in a splash of water. Taste and season generously with salt and pepper.
7. 7

   Divide the risotto between plates. Top with the whipped ricotta, blistered tomato, and remaining parsley. Season with pepper and serve with any remaining lemon wedges on the side.