Sausage and Spring Pea Risotto

🥘 Ingredients

• arborio rice
  1 ⅓ cups
• butter
  1 tbsp
• chicken stock concentrate
  1 packet
• italian pork sausage
  12 oz
• lemon
  1 unit
• olive oil
  1½ tbsp
• parmesan cheese
  2 oz
• peas
  1 c
• shallot
  1 unit
• water
  4 c

🍳 Cookware

• large pan
• slotted spoon
• paper-towel-lined plate
• medium pot
• bowls

1. 

   1

   Remove casings from italian pork sausage and discard. 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 minutes . Turn off heat. Using a slotted spoon , transfer sausage to a paper-towel-lined plate , keeping as much oil in the pan as possible.

   italian pork sausage: 12 oz, olive oil: 1½ tbsp
2. 

   2

   Meanwhile, wash and dry all produce. Halve, peel, and mince shallot . Zest and quarter lemon . Combine water and chicken stock concentrate in a medium pot . Bring to a boil, then reduce heat so mixture is at a low simmer.

   shallot: 1 unit, lemon: 1 unit, water: 4 c, chicken stock concentrate: 1 packet
3. 

   3

   Heat pan with reserved oil over medium heat. Add butter , shallot, salt, and pepper. Cook, stirring, until softened ⏱️ 2 minutes .

   butter: 1 tbsp
4. 

   4

   Add arborio rice and stock mixture to pan. Bring mixture to a simmer and cook, stirring, until liquid has mostly absorbed. Continue adding warm stock ½ cup at a time, stirring after each addition and letting liquid absorb before adding more. Continue until rice is al dente and creamy ⏱️ 25 minutes .

   arborio rice: 1 ⅓ cups
5. 

   5

   Once risotto has finished cooking, stir in sausage, peas , half the parmesan cheese , remaining butter, and a squeeze of lemon juice to taste. Season generously with salt and pepper.

   peas: 1 c, parmesan cheese: 2 oz
6. 

   6

   Divide risotto between bowls . Top with lemon zest and remaining parmesan cheese. Serve with any remaining lemon wedges on the side.