• 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. Pat chicken dry with paper towels. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or turkey for sausage. Season with salt and pepper.

• Meanwhile, wash and dry produce. • Halve, peel, and mince shallot. Zest and quarter lemon. • In a medium pot, combine 4 cups water (7 cups for 4) and stock concentrates. Bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in step 4.)

• Melt 1 TBSP butter in pan used for sausage over medium heat. Add shallot and season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. Use pan used for chicken or turkey here.

• Add rice and 1/2 cup stock to pan with shallot. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock—adding 1/2 cup at a time and stirring until liquid has absorbed—until rice is al dente 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.

• 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. Stir turkey into risotto along with peas.

• Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side. Serve chicken atop risotto. Chicken is fully cooked when internal temperature reaches 165°.