Beyond Italian Sausage Risotto

with Cremini Mushrooms & Spinach

Moderate | 30 min

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Contains: Milk and Sulphites.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Spinach
Garlic
Grated Parmesan Cheese
Shallot
Italian Parsley
Cremini Mushroom
Arborio Rice
Beyond Meat Italian Sausage
Organic Vegetable Stock Cube
White Cooking Wine
Porcini Mushroom Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 933
Fat 48g
Protein 33g
Carbohydrates 91g

Cooking Directions

0

Tip: The Beyond Meat Sausage and the vegetable stock cube provide salt to this recipe. Be sure to taste in Step 5 before adding salt and pepper.

1

Cook Rice
- Add Arborio rice to a large wide saucepan with 2 cups water and crumble in vegetable stock cube.
- Bring to a boil over high heat, then once boiling, reduce heat to medium, stirring frequently to prevent burning.
- Cook for 22-25 minutes, adding an additional ½ cup water at a time if necessary as the rice cooks and water absorbs, until grains are tender and rice is creamy.

2

Begin Cooking Mushrooms
- Wash mushrooms, and slice into 1/4 inch slices.
- Heat 2 tbsp. olive oil in a large skillet over medium-high heat.
- Once hot, add mushrooms to skillet.
- Cook for 3-4 minutes, stirring halfway until tender and beginning to brown.

3

Prepare Ingredients
- Wash parsley and spinach.
- Pick and chop parsley leaves.
- Pat dry Beyond Meat Italian Sausage and form into ½ inch meatballs.

4

Continue Cooking
- Stir meatballs, shallots, garlic, and porcini mushroom powder into mushrooms.
- Cook for 3-4 minutes until shallots are tender.
- Add white cooking wine and turn heat off.

5

Finish Risotto
- When rice grains from Step 1 are tender, stir mushroom and meatball mixture into saucepan with rice.
- Add 2 tbsp. butter into saucepan and stir until butter is melted and combined.
- Reduce heat to low and add spinach and parmesan cheese.
- Cook for 2-3 minutes, or until spinach is bright green and tender, and meatballs are an internal temperature of 165°F.
- Season to taste with salt and pepper.

6

Serve
- Stir in parsley just before serving.
- Divide risotto into large serving bowls.
- Enjoy!

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