Sausage and Pea Risotto
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Sausage and Pea Risotto

Sausage and 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.

Family Friendly

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

Total Time50 minutes
Prep Time


serving amount

9 ounce

Italian Pork Sausage

1 unit


1 unit


¾ cup

Arborio Rice

1 unit

Chicken Stock Concentrate

6 ounce


¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ 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.


Large Pan
Paper Towel
Slotted Spoon
Medium Pot


Cook Sausage

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). 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.)

Cook Shallot

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

Start Risotto

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.

Finish Risotto

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.


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