Risotto recipe week continues! This Sausage Risotto for a Busy Weeknight is one of my most viewed posts of 2011! It is SO simple and easy, anyone can make it!
I make this risotto recipe often, especially when we just want something warm and comforting to eat.
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.
For updated photos and a printable version of this risotto recipe, see this post: Sausage Risotto .
Sausage Risotto Recipe
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.