---
title: Sausage and Lemony Herb Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/sausage-and-lemony-herb-risotto-6356d8a888b83589f607463e
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Tree Nuts
  - Milk
tags:
  - New
  - Italian
  - Risotto
  - Dinner
  - Comfort Food
rating: 4.5
rating_count: 2
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many enjoyed the tasty combination, though some found it rich. The lemon and pistachios added brightness and crunch.
  - theme: Ease of prep
    text: First-time risotto makers found it surprisingly easy to follow, with quicker cooking times than expected.
image: "https://images.recipes.furrysalamander.com/sausage-and-lemony-herb-risotto.avif"
---
@italian chicken sausage mix{2%pieces}
@onion{1%unit}
@pistachios{2%tbsp}
@chicken stock concentrate{2%tbsp}
@lemon{1%unit}
@garlic{2%cloves}
@italian cheese blend{1%cup}
@arborio rice{1.5%cups}
@parsley{2%tbsp}
@scallions{2%unit}
@olive oil{2%tbsp}
@butter{3%tbsp}
@salt{1%tsp}
@black pepper{1%tsp}
@water{5%cups}

In a #medium pot{}, bring @water{5%cups} to a boil, then reduce to a low simmer.
Wash and dry produce. Halve, peel, and dice half the @onion{1%unit}. Trim and thinly slice @scallions{2%unit}, separating whites from greens; mince greens. Peel and mince @garlic{2%cloves}. Zest and quarter @lemon{1%unit}.

Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium heat. Add diced onion; cook, stirring occasionally, until slightly softened and lightly browned ~{5%minutes}.
Add @italian chicken sausage mix{2%pieces} and cook, breaking up meat into pieces, until browned ~{4%minutes}.
Add 1 tbsp @butter{3%tbsp}, scallion whites, garlic, and @arborio rice{1.5%cups}. Cook, stirring frequently, until garlic is fragrant and rice is translucent ~{2%minutes}. Season with a big pinch of @salt{1%tsp}.

Add 1 cup hot water and @chicken stock concentrate{2%tbsp} to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water, adding ½ cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture is creamy ~{30%minutes}. Season generously with salt and @black pepper{1%tsp}. Depending on pan size, you may need slightly more or less water.

While risotto cooks, finely chop @parsley{2%tbsp}, using leaves and thin stems and discarding thicker ones. Roughly chop @pistachios{2%tbsp}.

Once risotto is done, remove from heat. Stir in ¾ of the @italian cheese blend{1%cup}, half the parsley, half the scallion greens, 2 tbsp butter, and a squeeze of lemon juice until melted and combined ~{2%minutes}. The risotto should be a little loose and saucy right before serving; it will thicken as it cools, so add more water if necessary.
Taste and season generously with salt and pepper.

Divide risotto between plates. Top with pistachios, remaining Italian cheese blend, remaining parsley, remaining scallion greens, and lemon zest to taste. Serve immediately with remaining lemon wedges on the side.