
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Italian sausage and mushroom risotto with basil oil
Gluten-Free Friendly, Soy-Free
2 Servings, 810 Calories/Serving
45 Minutes
Conventional risotto recipes ask the cook to stand over the stove, stirring constantly and adding stock to the pan in a steady stream. Chef Justine takes an unorthodox approach and adds all the liquid at once, covers the pan and stirs only occasionally. The result is a risotto every bit as delicious a traditional one with a whole lot less fuss.
In your bag
- Hazelnuts
- Cremini mushrooms
- 2 garlic cloves
- 1-2 shallots
- Fresh thyme
- Fresh oregano
- 2 links Italian sausage
- ½ cup Arborio rice
- Fresh basil
- Sherry vinegar
- ¼ cup grated parmesan cheese
Nutrition per serving
Instructions
Wash produce before use
1
Toast the nuts
- Chop the hazelnuts.
2
Make the stock
- Remove the stems from the mushrooms.
- With the side of a knife, smash one of the garlic cloves.
- Peel and slice the shallots. Reserve the peels.
While the stock cooks, prepare the sausage.
3
Brown the sausage
- Cut the sausage into 1-inch pieces.
Meanwhile,
- Chop oregano and thyme.
- Cut the mushroom caps into quarters.
- Mince the remaining garlic.
4
Make the risotto
5
Make the basil oil
- Chop the basil.
Serve
7
CHEF’S TIP