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Sausage and Pea Risotto

Sausage and Pea Risotto

with Lemon and Parmesan

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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.

Tags:Family friendly
Allergens:Milk

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

Total Time50 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsMilk)

Not included in your delivery

1 teaspoon

Olive Oil

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4100 kJ
Calories980 kcal
Fat60 g
Saturated Fat27 g
Carbohydrate80 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
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Slotted Spoon
Zester
Medium Pot
Instructionsarrow up iconarrow up icon
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1

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.

2

Meanwhile, wash and dry all produce. Halve, peel, and mince shallot. Zest and quarter lemon (quarter both lemons for 4 servings). In a medium pot, combine 4 cups water (7 cups for 4) and stock concentrate. Bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in step 4.)

3

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

4

Add ½ cup stock and rice to pan. Bring mixture to a simmer and cook, stirring, until liquid has mostly absorbed. Continue adding stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of the liquid before adding more. Repeat process until rice is al dente and creamy, 25-30 minutes.

5

Once risotto is done cooking, 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.

6

Divide risotto between bowls. Top with lemon zest and remaining Parmesan. Serve with any remaining lemon wedges on the side.