Sausage and Spring Pea Risotto

Name: Sausage and Spring Pea Risotto with Lemon and Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 9 oz Italian Pork Sausage; 1 unit Shallot; 1 Lemon; 3/4 cup Rice; 1 unit Chicken Stock Concentrate; 6 oz Frozen Peas; 1/4 cup Parmesan Cheese; 1 tsp Olive Oil; 3 tbsp Butter; Salt; Black Pepper

with Lemon and Parmesan

By Recipe0 System

Spring has officially sprung! And with it, we find ourselves coming out of casserole-and-stew-laden hibernation and craving food that’s simple, bright, and—of course—delicious. This dish fits the bill perfectly. Creamy and luxurious, risotto is our favorite way to highlight springy flavors. This version has pops of green peas, bites of crispy pork sausage, and is finished with a squeeze of lemon juice. It’s as balanced as it is satisfying, making it pretty much impossible to put down your fork.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

9 oz Italian Pork Sausage
1 unit Shallot
1 Lemon
3/4 cup Rice
1 unit Chicken Stock Concentrate
6 oz Frozen Peas
1/4 cup Parmesan Cheese
1 tsp Olive Oil
3 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Remove sausage from casings; discard casings. 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 the pan as possible.
2

Meanwhile, wash and dry all produce. Halve, peel, and mince shallot. Zest and quarter lemon (quarter both lemons for 4 servings). Combine 4 cups water (7 cups for 4) and stock concentrate in a medium pot. Bring to a boil, then reduce heat so mixture is at a low simmer.
3

Heat pan with reserved oil over medium heat. Add 1 TBSP butter, shallot, salt, and pepper. Cook, stirring, until softened, 2-3 minutes.
4

Add ½ cup stock and rice to pan. Bring mixture to a simmer and cook, stirring, until liquid has mostly absorbed. Continue adding warm stock ½ cup at a time, stirring after each addition and letting liquid absorb before adding more. Continue until rice is al dente and creamy, 25-30 minutes.
5

Once risotto has finished cooking, stir in sausage, peas, half the Parmesan, 2 TBSP butter, 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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