Beyond Italian Sausage Risotto

with Mushrooms and Spinach

30 min

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Contains: Milk.

May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, Sulphites, Tree Nuts, Wheat, and Gluten.

What We'll Send

Cremini Mushroom
Fresh Thyme
Arborio Rice
Organic Vegetable Stock Cube
Grated Parmesan Cheese
Beyond Meat Italian Sausage
Spice Blend
Rosemary Dried, Ground Fennel Seed, 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, gluten, 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.

Calories 824
Fat 38g
Protein 31g
Carbohydrates 83g

Cooking Directions


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


Begin Cooking Mushrooms
- Heat 2 tbsp. olive oil in a large skillet over medium-high.
- Once hot, add mushrooms to skillet. Cook for 3-5 minutes, stirring halfway until tender and beginning to brown.


Prepare Ingredients
- Wash thyme and spinach.
- Pick and chop thyme leaves.
- Form Beyond Italian sausage into ½ inch balls.


Continue Cooking
- Stir meatballs, shallots, thyme, garlic, and spice blend into skillet.
- Cook for about 2-3 minutes or until shallots are tender.


Finish Risotto + Serve
- When rice grains from Step 1 are tender, stir mushroom and sausage mixture into saucepan with Arborio rice.
- Stir spinach, parmesan cheese, and 2 tbsp. butter into saucepan until butter melts.
- 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.
- Divide risotto into large serving bowls.
- Enjoy!

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