Blistered Tomato & Chicken Sausage Risotto

🥘 Ingredients

• Italian chicken sausage mix
  18 oz
• arborio rice
  1.5 c
• black pepper
• butter
  3 tbsp
• chicken stock concentrate
  4 unit
• cooking oil
  1 tsp
• cream cheese
  1/2 c
• lemon
  1 unit
• olive oil
  8 tsp
• onion
  1
• parsley
  ½ oz
• ricotta cheese
  8 oz
• salt
• tomato
  2 unit
• water
  6 c, ½ cup

🍳 Cookware

• medium
• large
• medium
• medium

1. 

   1

   In a medium pot, bring water to a boil, then reduce to a low simmer. Wash and dry produce. Halve, peel, and dice onion .

   water: 5 c, onion: 1
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium heat. Add onion; cook until slightly softened and lightly browned, 3-4 minutes. Add Italian chicken sausage mix and cook, breaking up meat into pieces, until browned, 3-4 minutes more. Add arborio rice , butter , and a big pinch of salt . Cook, stirring frequently, until rice is translucent, 1-2 minutes.

   olive oil: 2 tsp, Italian chicken sausage mix: 18 oz, arborio rice: 1.5 c, butter: 1 tbsp, salt
3. 

   3

   Add water and chicken stock concentrate to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining simmering water—adding water at a time and stirring until liquid has mostly absorbed—until rice is al dente, sausage is cooked through, and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. If you prefer your risotto a little more al dente, cook for less time.

   water: 1 c, chicken stock concentrate: 4 unit, water: ½ cup
4. 

   4

   Dice tomato . Roughly chop parsley . Zest and quarter lemon . In a medium bowl, whisk ricotta cheese with a squeeze of lemon juice, olive oil , and a pinch of salt and black pepper until light and fluffy. Taste and add more lemon juice, salt, and pepper if desired. Heat a drizzle of cooking oil in a medium pan over high heat. Add tomato and cook, stirring occasionally, until lightly charred, 1-2 minutes. Transfer to a plate and season with salt and pepper.

   tomato: 2 unit, parsley: ½ oz, lemon: 1 unit, ricotta cheese: 8 oz, olive oil: 2 tbsp, salt, black pepper, cooking oil: 1 tsp
5. 

   5

   Once risotto is done, remove from heat and stir in cream cheese , half the parsley, butter , and lemon zest to taste. TIP: If risotto is too thick, stir in another splash of water. Taste and season generously with salt and pepper.

   cream cheese: 1/2 c, butter: 2 tbsp
6. 

   6

   Divide risotto between plates. Top with whipped ricotta, blistered tomato, and remaining parsley. Season with pepper. Serve with any remaining lemon wedges on the side. **Chicken Sausage is fully cooked when internal temperature reaches 165°.**