Chicken Sausage & Lemony Herb Risotto

Updated at: Thu, 17 Aug 2023 05:34:23 GMT

Step 1

• In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You'll use it in Step 3.)

Step 2

• Wash and dry produce. Halve, peel, and dice half the onion (whole onion for 4). Trim and thinly slice scallions, separating whites from greens; mince greens. Peel and mince garlic. Zest and quarter lemon.

Step 3

• Heat a drizzle of olive oil in a large pan over medium heat. Add diced onion; cook, stirring occasionally, until slightly softened and lightly browned,

Step 4

4-5 minutes.

Step 5

• Add sausage* and cook, breaking up meat into pieces, until browned,

Step 6

3-4 minutes.

Step 7

• Add 1 TBSP butter (2 TBSP for 4 servings), scallion whites, garlic, and rice. Cook, stirring frequently, until garlic is fragrant and rice is translucent,

Step 8

1-2 minutes. Season with a big pinch of salt (we used ½ tsp; 1 tsp for 4).

Step 9

• Add 1 cup hot water and stock concentrates to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water-adding½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and mixture is creamy, 25-30 minutes.

Step 10

Season generously with salt and pepper. TIP: Depending on the size of your pan, you may need a little more or a little less water.

Step 11

• While risotto cooks, finely chop parsley (use leaves and thin stems; discard any thicker stems). Roughly chop pistachios.

Step 12

• Once risotto is done, remove from heat; stir in ¾ of the Italian cheese blend, half the parsley. half the scallion greens, 2 TBSP butter (4 TBSP

Step 13

for 4 servings), and a squeeze of lemon juice (juice from half the lemon for 4) until melted and combined.

Step 14

TIP: The risotto should be a little loose and saucy right before serving; it will thicken as it cools, so add more water if necessary.

Step 15

• Taste and season generously with salt and pepper.

Step 16

• Divide risotto between plates. Top with pistachios, remaining Italian cheese blend, remaining parsley. remaining scallion greens, and lemon zest to taste. Serve immediately with remaining lemon wedges on the side.

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