Turkey & Pea Risotto
with Lemon & Parmesan
- Milk
Creamy and luxurious, risotto is one of our very favorite ways to highlight tender green vegetables. This version has pops of green peas, hearty bites of pork sausage, and is finished with a bright squeeze of lemon juice. It’s as balanced as it is satisfying, making it pretty much impossible to put down your fork
Ingredients
10 ounce
Ground Turkey
1 unit
Shallot
1 unit
Lemon
¾ cup
Arborio Rice
2 unit
Chicken Stock Concentrate
4 ounce
Peas
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Remove sausage from casing if necessary; discard casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage to pan 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 pan as possible.
Pat chicken dry with paper towels and season with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or turkey for sausage.
• Meanwhile, wash and dry produce. • Halve, peel, and mince shallot. Zest and quarter lemon. • In a medium pot, combine 4 cups water (7 cups for 4) and stock concentrates. Bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in step 4.)
• Melt 1 TBSP butter in pan used for sausage over medium heat. Add shallot and season with salt and pepper. Cook, stirring, until softened, 2-3 minutes.
Use pan used for chicken or turkey here.
• Add rice and ½ cup stock to pan with shallot. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.
• Once risotto is done, stir in sausage, peas, half the Parmesan, 2 TBSP butter (3 TBSP for 4 servings), and a squeeze of lemon juice to taste. Season generously with salt and pepper.
Stir turkey into risotto along with peas.
• Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side.
Serve chicken atop risotto.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it bland, especially with chicken; others loved the creamy texture and lemon kick 🍋.
- Ease of prep: First-timers were pleasantly surprised by how simple risotto was to make, though it takes time and constant stirring.
- Suggestions: Consider adding mushrooms, garlic, or extra herbs for more depth. Double the Parmesan for richer flavor.
- Portions: Many had plenty of leftovers; some felt the rice-to-protein ratio was off.
- Protein choice: Several preferred sausage over chicken for better flavor; others enjoyed it with shrimp.
Reviews from our home cooks
I've never made risotto and was scared I would mess it up. I trusted the process and 30 minutes later after babying the risotto it was delicious! This was a big hit and very good.
We loved this! Neither of us have ever tried risotto and were a little intimidated but it was so much easier to make than we thought and very tasty!
This took a bit longer to make but very well worth it. Reminded us of top restaurant risottos we've enjoyed!
Delicious comfort food. Definitely prefer the chicken to pork sausage as the protein. Loved the mouth feel of the peas & rice.
I wish there was a splash of white wine or at least a tiny bit of vinegar to add to the risotto - that little bit of acid does make a difference, and the dish is a little worse for its absence. Also, it would have benefited from having more Parmesan. I would double the amount.
One of my favorites thus far. We added some fresh mushrooms to the dish and sauté them prior to throwing them in this dish. I would recommend adding mushrooms to this kit.
I tried to cut back on the salt, turns out it needed the full amount. But the lemon gives it a nice little kick and it reheats well.
Really good. Very creamy. A little too many peas, but I can add less next time. Would definitely reorder this.
I must say, I haven't had risotto like this in quite some time...and I'm Italian!! It was so so good. I'm looking forward to making this again! Thank you!!
A bit wanting for flavor. This is an example of a set of recipes that have gotten simplified over the last few years, sacrificing flavor and variety in the name of simplicity (sadly).
