Sausage And Pea Risotto Recipes

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CHORIZO & PEA RISOTTO



Chorizo & pea risotto image

Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisped chorizo and grated parmesan

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 7

1 tbsp oil
200g chorizo, peeled and chopped
300g arborio risotto rice
2 tbsp vinegar (white wine vinegar if you have it)
1.2l chicken stock (fresh is best), heated until simmering
200g frozen peas
60g parmesan, finely grated, plus extra to serve

Steps:

  • Heat the oil in a large frying pan, tip in the chorizo and fry until it is crisp and all the oil has been released. Remove a quarter of the chorizo with a slotted spoon and set aside.
  • Tip the rice into the pan, stir to coat it in the oil and toast for a min or so, then pour in the vinegar. Once the vinegar has evaporated, add a ladleful of the stock, stir then, once absorbed, add a bit more. Continue doing this for about 20 mins until most of the stock has been absorbed and the rice has swollen but still has a slight bite.
  • Tip in the peas, parmesan and the remaining stock. Give everything a good stir. Once the cheese has melted, season with black pepper, then divide between bowls, topping each portion with the remaining crisp chorizo and extra grated parmesan.

Nutrition Facts : Calories 642 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 2.8 milligram of sodium

RISOTTO WITH PEAS AND SAUSAGE



Risotto With Peas and Sausage image

Vegetables as seasonal as a maypole shape this risotto. There is a bit of veal for those who desire a more substantial plate of food, but it's optional. For vegetarians, the broth does not have to be chicken. Omit the butter and cheese, and you're in vegan territory. As for the rice, regular arborio works fine though Vialone Nano, the elegant variety that is preferred in Venice for risotto with peas, is my choice for added culture, not necessarily flavor.

Provided by Florence Fabricant

Categories     dinner, grains and rice, appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

4 to 4 1/2 cups chicken or vegetable stock
2 tablespoons extra-virgin olive oil
1 cup finely chopped leeks, whites with a little green
3 cloves garlic, slivered
5 ounces weisswurst, casing removed and diced, or 5 ounces finely diced veal shoulder (optional)
1 1/2 cups Vialone Nano or arborio rice
1/2 cup dry white wine
3/4 cups shelled English peas (12 ounces in the pod)
Salt and ground black pepper
1 tablespoon grated lemon zest
1 tablespoon unsalted butter
1/3 cup shredded pecorino cheese
1 tablespoon minced chives

Steps:

  • Place stock in a saucepan and keep on low heat.
  • Heat oil in a separate heavy 3-quart saucepan. Add leeks and garlic and sauté on medium-low until leeks are translucent. Stir in sausage or veal, if using. Cook 2 to 3 minutes. Add in rice and cook a few minutes, stirring, until grains start to whiten. Add wine and cook until it's nearly evaporated.
  • Add a 1/2 cup of the warm stock and the peas. Stir and cook at a steady simmer until the stock has nearly evaporated. Add another 1/2 cup of the stock, stir from time to time until it's nearly evaporated. Keep this up until the rice is almost al dente, the peas are tender and there's only a little stock left. Season to taste with salt and pepper. Fold in lemon zest and remaining stock; the result should be creamy. Cook another minute or two. Fold in butter.
  • Divide risotto among 4 to 6 shallow soup plates. Top each portion with cheese and chives. Serve.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 674 milligrams, Sugar 5 grams, TransFat 0 grams

TOMATO AND SAUSAGE RISOTTO



Tomato and Sausage Risotto image

Winter nights call for a warm and filling Italian supper like this one.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 10

1 can (28 ounces) diced tomatoes, in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter

Steps:

  • In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
  • In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
  • Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
  • Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
  • Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired.

Nutrition Facts : Calories 411 g, Fat 19 g, Protein 23 g, SaturatedFat 8 g

RISOTTO WITH ITALIAN SAUSAGE



Risotto with Italian Sausage image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 9

1/4 cup butter, cut in cubes
1/4 cup olive oil
1 tablespoon chopped garlic
2 cups Arborio rice
5 cups chicken stock, plus more if needed
4 large pinches saffron
1/2 cup grated Parmesan, plus more for garnish
4 links mild Italian sausage
Fresh chopped parsley, for garnish

Steps:

  • Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet.
  • Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.)
  • Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese.
  • Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.)
  • Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.)

SAUSAGE & SQUASH RISOTTO



Sausage & squash risotto image

Sneak more veg into kids' diets with this easy, tasty rice dish - mash the sweet butternut squash if your little one doesn't like bits

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 10

350g pack ready-chopped butternut squash , or half a medium squash, peeled and chopped
2 low-sodium chicken stock cubes
2 tsp olive oil
6 good-quality sausages , meat squeezed from the skins and rolled into mini meatballs
1 large onion , finely chopped
2 garlic cloves , crushed
6-8 thyme sprigs , leaves picked and chopped
½ tsp turmeric
200g risotto rice
25g parmesan , grated, plus a little to serve

Steps:

  • Boil the kettle. Put the squash in a heatproof bowl, add a splash of water and cover with cling film. Microwave on High for 8-10 mins or until the squash is tender. Meanwhile, crumble the stock cubes into a pan, add 1.2 litres hot water from the kettle and set over a low heat to simmer gently.
  • Heat the oil in a large, high-sided frying pan. Add the sausage meatballs and roll them around in the pan for 5-10 mins until browned all over and cooked through. Remove from the pan and set aside. Add the onion and sizzle gently for 5 mins, then add the garlic and cook for 1 min more, stirring to prevent it from burning. Stir in the thyme, turmeric and risotto rice for 1 min, coating the rice in the oil from the pan. Start adding the stock, a ladleful at a time, stirring well every 1-2 mins until the liquid is absorbed and the rice is cooked.
  • Mash half the squash and add to the pan along with the sausage meatballs and Parmesan. Stir, then top with the remaining squash, cover with a lid and leave for 2 mins. Serve with extra Parmesan.

Nutrition Facts : Calories 524 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 3.4 milligram of sodium

SAUSAGE AND SPRING PEA RISOTTO WITH LEMON AND PARMESAN



Sausage and Spring Pea Risotto with Lemon and Parmesan image

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.

Provided by HelloFresh

Categories     main course

Time 50m

Number Of Ingredients 11

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
1 teaspoon Olive Oil
3 tablespoon Butter
Kosher Salt
Pepper

Steps:

  • 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). Combine 4 cups water (7 cups for 4) and stock concentrate in a medium pot. Bring to a boil, then reduce heat so mixture is at a low simmer.
  • Heat pan with reserved oil over medium heat. Add 1 TBSP butter, shallot, salt, and pepper. Cook, stirring, until softened, 2-3 minutes.
  • Add ½ cup stock and 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.
  • Once risotto has finished cooking, stir in sausage, peas, half the Parmesan, 2 TBSP butter, 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.

Nutrition Facts : Calories 980 kcal, Fat 60 g, SaturatedFat 27 g, Carbohydrate 81 g, Sugar 9 g, Protein 33 g, Fiber 8 g, Cholesterol 145 mg, Sodium 1280 mg

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