Creamy Sausage and Pea Risotto with Lemon and Parmesan

Spring has officially sprung and with it comes a craving for food that’s simple, bright and delicious. This creamy risotto is our favorite way to highlight those fresh spring flavors. With pops of green peas, bites of crispy pork sausage and a squeeze of lemon juice, it’s as balanced as it is satisfying.

This dish is pure comfort-luxurious and creamy, yet light enough for warmer weather. It’s pretty much impossible to put down your fork. Serve it as a main course or a hearty side and enjoy the taste of the season.

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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 pieces, until browned and cooked through, about 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, wash and dry all produce. Halve, peel and mince the shallot. Zest the lemon, then quarter it. 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 the heat so the mixture stays at a low simmer.
3. Heat the pan with the reserved oil over medium heat. Add 1 tablespoon of butter, the shallot, salt and pepper. Cook, stirring, until the shallot is softened, about 2-3 minutes.
4. Add ½ cup of the warm stock and the rice to the pan. Bring to a simmer and cook, stirring, until the liquid is mostly absorbed. Continue adding warm stock ½ cup at a time, stirring after each addition and letting the liquid absorb before adding more. Continue until the rice is al dente and creamy, about 25-30 minutes.
5. Once the risotto has finished cooking, 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.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or even a plant-based sausage for a vegetarian version. Just adjust cooking time as needed.

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.

Can I make this risotto without wine?

Absolutely. The recipe does not call for wine, so it’s already wine-free. The stock and lemon provide plenty of flavor.