Beyond Italian Sausage Risotto

with Mushrooms and Spinach

30 min

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Contains: Milk

May Contain: Mustard, Sulphites, Wheat, Gluten, Egg, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish

What We'll Send

Beyond Meat Italian Sausage
Fresh Thyme
Arborio Rice
Grated Parmesan Cheese
Organic Vegetable Stock Cube
Garlic
Shallot
Spinach
Cremini Mushroom
Spice Blend
Porcini Mushroom Powder, Rosemary Dried, Ground Fennel Seed
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains common allergens. 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.
This recipe contains milk and dairy.

Nutrition
Calories 824
Fat 38g
Protein 31g
Carbohydrates 83g

What You'll Need

Cooking Directions

0

Tip: In Step 1, add ½ cup water at a time as instructed, until the grains are tender and dish has a creamy texture. 

1

Cook rice

Add arborio rice to a large wide saucepan with 2 cups (4 cups for 4 servings) 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. 

2

Prepare Ingredients

Wash cremini mushrooms and cut into bite-sized wedges. Dice shallot into ¼ inch cubes. 

3

Begin Cooking Mushrooms

Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large skillet over medium-high. Once hot, add mushrooms to skillet. Cook for 3-5 minutes, stirring halfway through until tender and beginning to brown. 

4

Finish Preparing Ingredients

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

5

Finish Cooking 

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

6

Finish Risotto

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. (4 tbsp. for 4 servings) butter into saucepan. 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.  

7

Serve

Divide risotto into large serving bowls. Enjoy!

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