Hello and thank you for checking out Day 3 of Risotto Week! This is one of my most viewed posts of 2011: Sausage Risotto for a Busy Weeknight.  It is SO simple and easy anyone can make it!  I make this often when we just want something warm and comforting.  Use any sausage you like.  I have even made this with tofu ‘links’ and it turned out great!  I like to use a particular chicken sausage for this but 9 times out of 10 I buy what is on sale and just go with that.

Sausage Risotto for a Busy Weeknight

1 TB olive oil
2 16 oz. pkg’s of chicken or turkey sausage ( I prefer turkey to avoid the casing removal-yuck)

3-4 cloves minced garlic
1 tsp dried thyme
1 3/4 C and 2 TB ARBORIO rice.  This is the best one to use.
1 1/2 C dry white wine such as a Chardonnay.  Get one you like to drink as you will have leftovers
5 1/4 C chicken stock or decent broth-low sodium
1 1/2 C frozen petite sweet peas
2 TB butter
1 C fresh Parmesan cheese

In a heavy non stick skillet heat olive oil on medium and add onion and meat.  Saute until onion is translucent, about 5 minutes.

Add Garlic and thyme and saute until garlic is fragrant , about 30 seconds.

Stir in 3 C broth.  Lower heat to medium-low and simmer….and stir…and stir….you can’t really leave this dish for long.  Simmer uncovered until broth is absorbed and is looking thick and creamy.  Continue adding the broth 1/4 C at a time letting each absorb before adding the next.  Continue to stir.  By the time you have added all of your broth/stock it should have taken maybe 5 minutes.  Lower the heat to your lowest setting and add the peas.

Fold the peas into the hot and saucy mix and add 1/2 of the Parmesan.  Continue to gently stir for another minute and add a few cracks of fresh pepper.

Garnish with a little fresh cut flat leaf parsley and a dusting of the remaining Parmesan cheese.

The fresh parsley really adds to the flavor and it is very inexpensive so don’t be afraid to get some!  You can use the leftovers in several ways