Sausage and Spring Pea Risotto

Name: Sausage and Spring Pea Risotto with Lemon and Parmesan
Total time: 50 min
Yield: 2
Cuisine: North America
Ingredients: 9 ounce Italian Pork Sausage; 1 unit Shallot; 1 unit Lemon; ¾ cup Arborio Rice; 1 unit Chicken Stock Concentrate; 6 ounce Peas; ¼ cup Parmesan Cheese; 1 teaspoon Olive Oil; 3 tablespoon Butter; Salt; Pepper

with Lemon and Parmesan

Recipe Development TeamPublished on April 17, 2019

4.3

(1K customers rated)

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Spring has officially sprung! And with it, we find ourselves coming out of casserole-and-stew-laden hibernation and craving food that’s simple, bright, and—of course—delicious. This dish fits the bill perfectly. Creamy and luxurious, risotto is our favorite way to highlight springy flavors. This version has pops of green peas, bites of crispy pork sausage, and is finished with a squeeze of lemon juice. It’s as balanced as it is satisfying, making it pretty much impossible to put down your fork.

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

9 ounce

Italian Pork Sausage

1 unit

Shallot

1 unit

Lemon

¾ cup

Arborio Rice

1 unit

Chicken Stock Concentrate

6 ounce

Peas

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

1 teaspoon

Olive Oil

3 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)4100 kJ

Calories980 kcal

Fat60 g

Saturated Fat27 g

Carbohydrate81 g

Sugar9 g

Dietary Fiber8 g

Protein33 g

Cholesterol145 mg

Sodium1280 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Paper Towel

•Plate

•Slotted Spoon

•Zester

•Medium Bowl

Instructions

Remove sausage from casings; discard casings. 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, 5-7 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.

Meanwhile, wash and dry all produce. Halve, peel, and mince shallot. Zest and quarter lemon (quarter both lemons for 4 servings). Combine 4 cups water (7 cups for 4) and stock concentrate in a medium pot. Bring to a boil, then reduce heat so mixture is at a low simmer.

Heat pan with reserved oil over medium heat. Add 1 TBSP butter, shallot, salt, and pepper. Cook, stirring, until softened, 2-3 minutes.

Add ½ cup stock and rice 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, 25-30 minutes.

Once risotto has finished cooking, stir in sausage, peas, half the Parmesan, 2 TBSP butter, and a squeeze of lemon juice (to taste). Season generously with salt and pepper.