Creamy Lemon Parmesan Risotto with Sausage and Peas

Spring is in the air and with it comes a craving for dishes that are both comforting and bright. This creamy risotto hits all the right notes: tender Arborio rice cooked to perfection, savory Italian sausage, sweet peas and a generous finish of lemon and Parmesan. It’s a satisfying meal that feels elegant yet comes together in one pan.

Risotto may have a reputation for being fussy, but this recipe simplifies the process without sacrificing flavor. By using a steady hand and a little patience, you’ll achieve that signature creamy texture. The pops of green peas and crispy sausage make every bite interesting, while the lemon zest and juice add a fresh, lively finish.

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Ingredients

9 ounce Italian Pork SausageView 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

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce PeasView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Remove the sausage from its casings and discard the casings. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sausage and cook, breaking it up into small pieces, until browned and cooked through, about 5 to 7 minutes. Turn off the heat. Using a slotted spoon, transfer the sausage to a paper-towel-lined plate, leaving as much oil in the pan as possible.
2. Meanwhile, wash and dry all produce. Halve, peel and mince the shallot. Zest the lemon, then cut it into quarters. In a medium pot, combine 4 cups of water (7 cups for 4 servings) with the chicken stock concentrate. Bring to a boil, then reduce to a low simmer. You’ll use this simmering stock in step 4.
3. Heat the pan with the reserved oil over medium heat. Add 1 tablespoon of butter, the minced shallot, salt and pepper. Cook, stirring, until the shallot is softened, about 2 to 3 minutes.
4. Add ½ cup of the simmering stock and the Arborio rice to the pan. Bring the mixture to a simmer and cook, stirring, until the liquid is mostly absorbed. Continue adding stock ½ cup at a time, stirring after each addition. Allow the rice to absorb most of the liquid before adding more. Repeat this process until the rice is al dente and creamy, about 25 to 30 minutes.
5. Once the risotto is done, stir in the cooked sausage, peas, half of the Parmesan, the remaining 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 between bowls. Top with the lemon zest and the remaining Parmesan. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any fresh pork sausage works well. Try sweet Italian or even spicy for a kick.

Can I substitute the peas?

Absolutely. Asparagus tips or chopped green beans are great spring alternatives.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.