Creamy Pork Sausage and Pea Risotto with Lemon and Parmesan

This creamy risotto is a delightful way to enjoy green vegetables, with pops of sweet peas and savory bites of crispy pork sausage. Finished with a squeeze of fresh lemon juice and a sprinkle of Parmesan, it’s a balanced and satisfying meal that will have you coming back for more.

Perfect for a cozy dinner, this dish is surprisingly simple to prepare. The key is to slowly add warm stock to the rice, stirring until each addition is absorbed, resulting in a luxuriously creamy texture. With minimal prep and a handful of ingredients, you can create a restaurant-quality risotto right in your own kitchen.

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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 pork sausage and cook, breaking it up into pieces, until browned and cooked through, 5-7 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, prepare the aromatics: halve, peel and mince the shallot. Zest the lemon, then quarter it. 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. You’ll use this simmering stock in step 4.
3. Melt 1 tablespoon of butter in the pan used for the sausage over medium heat. Add the minced 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, until the liquid is mostly absorbed. Repeat with the remaining stock, adding 1/2 cup at a time and stirring until each addition is absorbed, until the rice is al dente and the risotto is creamy, 25-30 minutes. Tip: Depending on your pan size, you may need a little more or less liquid.
5. Once the risotto is done, stir in the cooked sausage, peas, half of the Parmesan, the remaining 2 tablespoons of butter 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 any remaining lemon wedges on the side. Note: Pork sausage is fully cooked when it reaches an internal temperature of 160°F.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any ground pork sausage or even chicken sausage. Just adjust the cooking time as needed.

Can I make this risotto vegetarian?

Absolutely! Omit the sausage and use vegetable stock concentrate instead of chicken. You can add extra vegetables like mushrooms or asparagus.

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.