• In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. • Wash and dry produce. • Halve, peel, and dice onion.

• Heat a drizzle of olive oil in a large pan over medium heat. Add onion; cook until slightly softened and lightly browned, 3-4 minutes. Add sausage* and cook, breaking up meat into pieces, until browned, 3-4 minutes more. • Add rice, 1 TBSP butter (2 TBSP for 4 servings), and a big pinch of salt (we used 1/2 tsp; 1 tsp for 4). Cook, stirring frequently, until rice is translucent, 1-2 minutes.

• Add 1 cup simmering water and stock concentrates to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining simmering water—adding 1/2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente, sausage is cooked through, and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid for the risotto. If you prefer your risotto a little more al dente, cook for less time.

• Dice tomato. Roughly chop parsley. Zest and quarter lemon. • In a medium bowl, whisk ricotta with a squeeze of lemon juice (big squeeze for 4 servings), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper until light and fluffy. Taste and add more lemon juice, salt, and pepper if desired. • Heat a drizzle of oil in a medium pan over high heat. Add tomato and cook, stirring occasionally, until lightly charred, 1-2 minutes. Transfer to a plate and season with salt and pepper.

• Once risotto is done, remove from heat and stir in cream cheese, half the parsley, 2 TBSP butter (4 TBSP for 4 servings), and lemon zest to taste. TIP: If risotto is too thick, stir in another splash of water. • Taste and season generously with salt and pepper.

• Divide risotto between plates. Top with whipped ricotta, blistered tomato, and remaining parsley. Season with pepper. Serve with any remaining lemon wedges on the side. Chicken Sausage is fully cooked when internal temperature reaches 165°.