Creamy Pork Sausage and Pea Risotto with Lemon and Parmesan

There’s something magical about a creamy risotto that feels both indulgent and comforting. This version pairs hearty pork sausage with sweet green peas, all brought together with a rich, Parmesan-laced broth. A squeeze of fresh lemon juice and a sprinkle of zest add a bright, citrusy finish that balances the richness beautifully.

Whether you’re cooking for a weeknight dinner or a special occasion, this risotto is surprisingly simple to make. The key is patience-adding the warm stock gradually and stirring until each addition is absorbed. The result is a luscious, creamy dish that’s sure to become a favorite.

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Ingredients

9 ounce Italian Pork Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sausage and cook, breaking it up into pieces, until browned and cooked through, about 5-7 minutes. Using a slotted spoon, transfer the sausage to a paper-towel-lined plate, leaving as much oil in the pan as possible.
2. Meanwhile, prepare the shallot: halve, peel and mince it. Zest the lemon, then cut it into quarters. In a medium pot, combine 4 cups water (7 cups for 4 servings) and the chicken stock concentrates. Bring to a boil, then reduce to a low simmer.
3. Melt 1 tablespoon of butter in the pan used for the sausage over medium heat. Add the shallot and season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.
4. Add the Arborio rice and 1/2 cup of the simmering stock to the pan with the shallot. Bring to a simmer and cook, stirring constantly, until the liquid is mostly absorbed. Continue adding the stock 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, until the rice is al dente and the risotto is creamy, 25-30 minutes. You may need slightly more or less liquid depending on your pan.
5. Once the risotto is done, stir in the cooked sausage, peas, half of the Parmesan, 2 tablespoons of butter (3 tablespoons for 4 servings) and a squeeze of lemon juice to taste. Season generously with salt and pepper.
6. Divide the risotto among bowls. Top with the lemon zest and the remaining Parmesan. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. You can substitute with other short-grain rice like carnaroli or vialone nano, but the result may vary.

Can I make this risotto vegetarian?

Yes, simply omit the sausage and use vegetable stock instead of chicken stock. You can add extra vegetables like mushrooms or asparagus for more flavor.

How do I store leftovers?

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.