Protein Swap | Sausage Meat & Creamy Broccoli Risotto
with Grated Grana Padano
Cooking time
25 minutes
Servings
2/4
Calories
750 /serving
Cooking up pre-spiced Italian-style sausage meat is the first sign that something delicious is about to happen. Second is the moment when the broccoli sizzles in the oven as it roasts in a sprinkling of peppery, mustard-driven spices. They’ll touch down lightly on a luxuriously creamy risotto: arborio rice cooked down with shallot and demi-glace, and completed with butter and Grana Padano cheese. You know a good thing when you cook it!
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 1 Shallot (or onion)
- 300g Broccoli florets
- 160g Arborio rice
- 12g Chicken demi-glace
- 25g Grana Padano (contains rennet)
- 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Eggs, Milk, Mustard
You will need:
Medium pot
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
13 g
Sodium
1900 mg
Total Carb
84 g
Sugars
6 g
Protein
41 g
Fibre
6 g
Preparation
Cook the sausage meat
Preheat the oven to 450°F. In a medium pot, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through. Transfer to a bowl and keep warm. Reserve the pot.
Mise en place
Meanwhile, roughly chop the broccoli. Halve, peel and mince the shallot.
Roast the broccoli
On a lined sheet pan, toss the broccoli with a drizzle of oil, ⅔ of the spices and S&P. Roast, flipping halfway, 12 to 14 min., until tender.
Start the risotto
Meanwhile, heat the reserved pot on medium-high. Add the shallot and sauté, 30 sec. to 1 min., until fragrant. Add the rice and cook, stirring constantly, 30 sec. to 1 min., until slightly translucent. Add the demi-glace, 3 cups water (5 ½ cups for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 12 to 15 min. (16 to 20 min. for 4 portions), until most of the liquid has been absorbed and the rice is al dente.
Finish the risotto
To the pot of risotto, add ½ the broccoli, the cheese, 2 tbsp butter (double for 4 portions) and S&P; stir well. Cover and let rest for 2 to 3 min.
Plate your dish
Divide the risotto between your bowls. Top with the sausage meat and remaining broccoli. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
