Pork Sausage & Bell Pepper Risotto
Ingredients | Serves 2
2 unit Chicken Stock Concentrate
2 Scallions
Bell Pepper
1 clove Garlic
1 Lemon
9 oz Italian Pork Sausage
¾ cup Arborio Rice
¼ cup Parmesan Cheese
1 tbsp Italian Seasoning
4 tsp Olive Oil
2 tbsp Butter
Salt & Pepper
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. In a medium pot, combine stock concentrates and 4 cups water. Bring to a simmer, then reduce heat to low. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Halve, core, and slice bell pepper into ½-inch-thick strips. Quarter lemon.
Remove sausage from casing; discard casing. Heat a large 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, 4-6 minutes. Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, leaving as much oil in pan as possible.
Heat pan with reserved oil over medium heat; add scallion whites, garlic, rice, and ½ tsp Italian Seasoning. (TIP: If pan is dry, add another drizzle of olive oil.) Cook, stirring, until scallion whites are softened and rice is translucent, 1-2 minutes. Add ½ cup stock; stir, scraping up any browned bits from bottom of pan, until liquid has mostly absorbed.
Repeat process 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.
While risotto simmers, toss bell pepper on a baking sheet with a large drizzle of olive oil and 1 tsp Italian Seasoning. (Use the rest of the Italian Seasoning as you like.) Season with salt and pepper. Roast on top rack until softened and lightly charred, 15-20 minutes.
Once risotto is done, stir in sausage, roasted bell pepper, half the Parmesan, and 2 TBSP butter. Add a squeeze of lemon juice to taste and season with salt and pepper. Divide between bowls and sprinkle with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.
Source: HelloFresh
Sesame Soy Pork Bowls
Ingredients | Serves 2
¾ oz Jasmine Rice
2 tbsp Mayonnaise
4 oz Shredded Carrots
1.5 oz Sesame Dressing
¼ oz Cilantro
10 oz Ground Pork
1 oz Sweet Thai Chili Sauce
4 tbsp Sweet Soy Glaze
Crispy Fried Onions
1 Lime
1 tsp Vegetable Oil
1 tbsp Butter
Salt & Pepper
In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, wash and dry all produce. Zest and quarter lime. Roughly chop cilantro. In a small bowl, combine mayonnaise with chili sauce to taste.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3-4 minutes. Stir in carrots, sweet soy glaze, and sesame dressing. Cook until carrots are softened, pork is cooked through, and sauce has thickened, 2-4 minutes more. Taste and season with salt and pepper. Turn off heat.
Fluff rice with a fork; stir in lime zest and 1 TBSP butter. Season with salt and pepper. Divide rice between bowls and top with pork mixture and any remaining sauce from pan. Drizzle with chili mayo. Sprinkle with crispy fried onions and cilantro. Serve with lime wedges on the side.
Source: HelloFresh
Tropical Teriyaki Pork Bowl
Ingredients | Serves 2
1 Kiwi
1 Long Green Pepper
Yellow Onion
1 Yellow Onion
1 Roma Tomato
1 clove Garlic
1 Lime
½ cup Jasmine Rice
2 tbsp Sour Cream
10 oz Ground Pork
8 tbsp Kikkoman® Less Sodium Teriyaki Marinade & Sauce
2 tsp Olive Oil
1 tsp Sugar
2 tbsp Butter
Salt & Pepper
Wash and dry all produce. Peel and dice kiwi. Dice tomato. Halve, peel, and thinly slice onion; finely dice a few slices until you have 2 TBSP. Zest and quarter lime. Peel and mince garlic. Halve, core, and thinly slice green pepper crosswise into strips.
Melt 1 TBSP butter in a small pot over medium-high heat. Add rice and stir to coat. Stir in ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, in a medium bowl, combine kiwi, tomato, diced onion, and a squeeze of lime juice. Season with salt and pepper. In a small bowl, combine sour cream, half the lime zest, and a pinch of garlic to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and sliced onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-7 minutes. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. Transfer veggies to a plate.
Heat another drizzle of oil in pan used for veggies over medium-high heat. Add pork; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 1-2 minutes more. Return cooked veggies to pan. Stir in Kikkoman® Less Sodium Teriyaki Marinade & Sauce, 1 tsp sugar, and 1 TBSP butter. Cook until thickened, 1-2 minutes.
Fluff rice with a fork; stir in remaining lime zest and season with salt. Divide rice between bowls and top with pork mixture, kiwi salsa, and garlic lime crema. Serve with remaining lime wedges on the side.
Source: HelloFresh
Sweet Chili Pork Bowls
Ingredients | Serves 2
1 Bell Pepper
1 Yellow Onion
¼ oz Cilantro
1 Lime
¾ cup Jasmine Rice
½ oz Peanuts
10 oz Ground Pork
4 tbsp Sweet Soy Glaze
1 oz Sweet Thai Chili Sauce
1 tbsp Vegetable Oil
1 tsp Sugar
2 tbsp Butter
Salt & Pepper
Wash and dry all produce. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Mince cilantro.
In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar, and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer veggies to a plate.
Add another drizzle of oil to same pan over medium-high heat. Add pork; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes. Stir in cooked veggies, then add sweet soy glaze, chili sauce, and 1 TBSP butter. Cook, stirring, until mixture is thoroughly coated, 1-2 minutes more.
Fluff rice with a fork; stir in 1 TBSP butter and lime zest to taste. Season with salt. Divide between bowls and top with pork mixture, peanuts, and cilantro. Serve with lime wedges on the side.
Source: HelloFresh
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