Creamy Tomato & Chicken Sausage Risotto

Name: Creamy Tomato & Chicken Sausage Risotto with Marinated Tomato & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 13 3/4 oz Canned Tomatoes; 1 Tomato; 1 Onion; 1/4 oz Parsley; 5 tsp Red Wine Vinegar; 9 oz Italian Chicken Sausage Mix; 3/4 cup Rice; 2 unit Chicken Stock Concentrate; 1 1/2 tbsp Sour Cream; 3 tbsp Parmesan Cheese; Salt; Black Pepper; 1/2 tsp Granulated Sugar; 2 tsp Olive Oil; 2 tsp Cooking Oil; 2 tbsp Butter

with Marinated Tomato & Parmesan

By Recipe0 System

What’s not to love about risotto? It’s luxurious, comforting, and never fails to satisfy. It may have a reputation for being labor intensive, but ours couldn’t be easier! This tomato-centric version begins with caramelizing onion. You’ll then add hearty chicken sausage and homemade tomato stock, and finish the risotto with a swirl of sour cream and topping of tangy marinated tomatoes for bright, juicy contrast. As a finishing touch, sprinkle this delicious dish with chopped parsley and Parmesan.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

13 3/4 oz Canned Tomatoes
1 Tomato
1 Onion
1/4 oz Parsley
5 tsp Red Wine Vinegar
9 oz Italian Chicken Sausage Mix
3/4 cup Rice
2 unit Chicken Stock Concentrate
1 1/2 tbsp Sour Cream
3 tbsp Parmesan Cheese
Salt
Black Pepper
1/2 tsp Granulated Sugar
2 tsp Olive Oil
2 tsp Cooking Oil
2 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a large pot, combine crushed tomatoes and 5 cups water (10 cups for 4 servings); season with ½ tsp sugar (1 tsp for 4 servings), salt, and pepper. Cover and bring to a boil, then reduce to a low simmer.

Meanwhile, wash and dry produce.

Dice tomato into ½-inch pieces. Halve, peel, and finely dice onion. Roughly chop parsley.
2

In a small bowl, combine diced tomato, half the vinegar (all for 4 servings), ¼ tsp sugar (½ tsp for 4), and a large drizzle of olive oil; season with salt and pepper.

Set aside, stirring occasionally, until ready to serve.
3

Heat a drizzle of oil in a large pan over medium heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.

Add another drizzle of oil to pan. Add onion; cook, stirring occasionally, until lightly browned, 2-3 minutes. Season with salt and pepper.
4

Add rice, 1 cup tomato stock, and stock concentrates to pan; stir until liquid has mostly absorbed. Repeat 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, 20-25 minutes. TIP: You may need all the stock for the risotto.

Season generously with salt and pepper.
5

Once risotto is done, remove from heat and stir in cooked sausage, sour cream, half the parsley, half the Parmesan, and 2 TBSP butter (4 TBSP for 4 servings). Taste and season with salt and pepper if needed.
6

Divide risotto between shallow bowls.

Spoon marinated tomato (draining first) in the center of the risotto. Sprinkle with remaining Parmesan and garnish with remaining parsley.

Chicken Sausage is fully cooked when internal temperature reaches 165°.

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