Creamy Pork Sausage, Pea and Zucchini Risotto with Lemon and Parmesan

This creamy risotto is a celebration of spring vegetables and savory sausage. Tender zucchini and sweet peas are folded into a luscious, Parmesan-laced rice, while hearty pork sausage adds a satisfying bite. A final squeeze of lemon brightens every spoonful, making this dish as balanced as it is comforting.

Perfect for a weeknight dinner or a special occasion, this risotto comes together in one pan with simple ingredients. The key is patience: slowly adding warm stock and stirring until the rice is creamy and al dente. Serve with extra lemon wedges and a sprinkle of fresh Parmesan.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Remove sausage from casings if necessary; 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 pan as possible.
2. Meanwhile, wash and dry produce. Halve, peel and mince shallot. Trim zucchini; grate on the largest holes of a box grater. Zest and quarter lemon. In a medium pot, combine 4 cups water (7 cups for 4 servings) and stock concentrates; bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in Step 4.)
3. Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for sausage over medium heat. Add shallot and zucchini; season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.
4. Add rice and 1 cup simmering stock to pan with shallot and zucchini; stir until liquid has mostly absorbed. Repeat with remaining stock-adding ½ cup at a time and stirring until liquid has mostly absorbed-until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
5. Once risotto is done, stir in sausage, peas, half the Parmesan, 2 TBSP butter (3 TBSP for 4 servings) 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.

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. Other short-grain varieties like carnaroli or vialone nano can also work, but avoid long-grain rice.

Can I make this risotto vegetarian?

Yes, omit the sausage and use vegetable stock instead of chicken stock. You may want to add extra vegetables like mushrooms or bell peppers for heartiness.

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.