Pork Sausage & Pea Risotto
with Lemon and Parmesan
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Italian Pork Sausage
Chicken Stock Concentrate
Not included in your delivery
• Remove sausage* from casing; discard casing. • 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 pan as possible.
• Meanwhile, wash and dry produce. • Halve, peel, and mince shallot. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). • 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.
• Add rice and ½ cup stock (1⁄3 cup for 4 servings) 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 mixture 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.
• Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side.