Sausage and Spring Pea Risotto

🥘 Ingredients

• Arborio rice
  1.5 c
• Italian pork sausage
  18 oz
• Parmesan cheese (divided)
  ½ cup
• butter (divided)
  4 tbsp
• chicken stock concentrate
  2 unit
• lemon (quartered)
  2 unit
• olive oil
  1 tsp
• paper towels
• peas
  12 oz
• pepper
• salt
• shallot (minced)
  2 unit
• water
  4 c

🍳 Cookware

• large pan
• slotted spoon
• plate
• medium pot

1. 

   1

   Remove Italian pork 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 plate lined with paper towels , keeping as much oil in the pan as possible.

   Italian pork sausage: 18 oz, olive oil: 1 tsp, paper towels
2. 

   2

   Meanwhile, wash and dry all produce. Halve, peel, and mince shallot . Zest and quarter lemon . Combine water and chicken stock concentrate in a medium pot . Bring to a boil, then reduce heat so mixture is at a low simmer.

   shallot: 2 unit (minced), lemon: 2 unit (quartered), water: 4 c, chicken stock concentrate: 2 unit
3. 

   3

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

   butter: 4 tbsp (divided), salt, pepper
4. 

   4

   Add ½ cup stock and Arborio 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 .

   Arborio rice: 1.5 c
5. 

   5

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

   peas: 12 oz, Parmesan cheese: ½ cup (divided)
6. 

   6

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