Risotto with Peas, Parmigiana & Sausage

Ingredients

  • 1 lb. Bulk Italian New York Style Sausage
  • 5 tablespoons Unsalted Butter
  • 1 Small Onion (minced)
  • 2 cups Arborio Rice
  • 1 cup Dry White Wine
  • 6 cups Chicken Broth
  • 1 cup Peas
  • 1 tablespoon Butter
  • 1 cup Parmesan Cheese

 

Procedure

  • Saute sausage in a pan, breaking up until cooked, drain and set aside.

  • In same pan saute onion in butter until soft and translucent.

  • Add Arborio and stir to coat.

  • Add wine, reduce by turning heat to high.

  • Add 1 cup broth, stirring constantly and lower heat.

  • Add 1/2 cup broth at a time when Arborio appears dry, while constantly stirring.

  • Toward the end of cooking time, add sausage, peas, butter, and Parmesan.

  • The risotto should be moist and juicy but not soupy.

  • Don’t add too much broth.

  • Yield 4 to 6.

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