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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
Protein17% · 37g
Carbs39% · 85g
Fat44% · 43g
6g
Fiber
1600mg
Sodium
4g
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
41th pctl
More protein than 41% of 1,474 meals
Protein density
4g /100cal
Leaner than 25% of meals
vs Poultry average
13% heavier
This920
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✓ Easy Prep✓ 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
Italian Chicken Sausage Mix
Zucchini
Peas
Chicken Stock Concentrate
Lemon
Parmesan Cheese
Arborio Rice
Shallot
Butter
Salt
Black Pepper
Olive Oil
How to make it
1
Remove sausage* from casing if necessary; discard casing.Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.
2
Meanwhile, wash and dry produce.Halve, peel, and mince shallot. Trim zucchini; grate on the largest holes of a box grater. Zest and quarter lemon.In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates; bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in Step 4.)
3
Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for sausage over medium heat. Add shallot and zucchini; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.
4
Add rice and 1 cup simmering stock to pan with shallot and zucchini; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly 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 liquid.
5
Once risotto is done, stir in sausage, peas, half the Parmesan, 2 TBSP butter (3 TBSP for 4 servings), and a squeeze of lemon juice to taste. Season generously with salt and pepper.
6
Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side.
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Remove sausage* from casing if necessary; discard casing.Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.
2
Step 2
Meanwhile, wash and dry produce.Halve, peel, and mince shallot. Trim zucchini; grate on the largest holes of a box grater. Zest and quarter lemon.In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates; bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in Step 4.)
3
Step 3
Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for sausage over medium heat. Add shallot and zucchini; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.
4
Step 4
Add rice and 1 cup simmering stock to pan with shallot and zucchini; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly 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 liquid.
5
Step 5
Once risotto is done, stir in sausage, peas, half the Parmesan, 2 TBSP butter (3 TBSP for 4 servings), and a squeeze of lemon juice to taste. Season generously with salt and pepper.
6
Step 6
Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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