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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein18% · 47g
Carbs31% · 83g
Fat51% · 61g
3g
Fiber
2290mg
Sodium
4.2g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
73th pctl
More protein than 73% of 1,474 meals
Protein density
4.2g /100cal
Leaner than 33% of meals
vs Poultry average
39% heavier
This1130
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✕ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Cheddar Cheese
Vidalia Onion Paste
Italian Chicken Sausage Mix
White Cheddar Cheese
Cream Sauce Base
Broccoli
Arborio Rice
Crispy Fried Onions
Scallions
Butter
Cooking Oil
Salt
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. In a medium pot (large pot for 4 servings), bring 5 cups water (8 cups for 4) to a boil, then reduce to a low simmer. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.
2
While broccoli roasts, heat a drizzle of oil in a large pan over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. Add rice and stir until evenly coated, 15-20 seconds.Carefully add 1 cup simmering water to pan with rice mixture. Cook, stirring occasionally, until liquid has mostly absorbed. Repeat with remaining water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. Reduce heat to medium low. Stir in cream sauce base, Vidalia onion paste, salt, and pepper. Cook, stirring occasionally, until thickened, 2-4 minutes more.
3
Once risotto is done, remove from heat; stir in broccoli, white cheddar, and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper if desired. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, stir in water 1 TBSP at a time.
4
Divide risotto between bowls; top with yellow cheddar, crispy fried onions, and scallion greens. Serve.
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Adjust rack to top position and preheat oven to 425 degrees. In a medium pot (large pot for 4 servings), bring 5 cups water (8 cups for 4) to a boil, then reduce to a low simmer. Wash and dry produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens.Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.
2
Step 2
While broccoli roasts, heat a drizzle of oil in a large pan over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. Add rice and stir until evenly coated, 15-20 seconds.Carefully add 1 cup simmering water to pan with rice mixture. Cook, stirring occasionally, until liquid has mostly absorbed. Repeat with remaining water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. Reduce heat to medium low. Stir in cream sauce base, Vidalia onion paste, salt, and pepper. Cook, stirring occasionally, until thickened, 2-4 minutes more.
3
Step 3
Once risotto is done, remove from heat; stir in broccoli, white cheddar, and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper if desired. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, stir in water 1 TBSP at a time.
4
Step 4
Divide risotto between bowls; top with yellow cheddar, crispy fried onions, and scallion greens. Serve.
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Cheddar Broccoli Chicken Sausage Risotto (HelloFresh's Cheddar Broccoli Chicken Sausage Risotto: 1130 calories, 47g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan.) is a prepared meal from . One serving provides 1130 calories with 47 g of protein, representing about 57 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
Risotto is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1130Calories
47gProtein
83gCarbs
61gFat
3gFiber
2290mgSodium
Daily calorie contribution57% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Cheddar Broccoli Chicken Sausage Risotto?
Cheddar Broccoli Chicken Sausage Risotto contains 1130 calories and 47 g of protein per serving, portioned as HelloFresh's Cheddar Broccoli Chicken Sausage Risotto: 1130 calories, 47g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Cheddar Broccoli Chicken Sausage Risotto?
Cheddar Broccoli Chicken Sausage Risotto is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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