Sausage Pea And Pumpkin Risotto Style Rice Recipes

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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

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

RISOTTO WITH SAUSAGE AND PARSLEY



Risotto With Sausage and Parsley image

This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole. I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available - sometimes adding bouillon to my homemade stock for the extra oomph it provides. The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more. Taste often at the end, and adjust the seasoning as you like, but do not stint on either the lemon juice or the parsley, as their brightness acts as a terrific foil to the rich, unctuous quality of the rice.

Provided by Sam Sifton

Categories     grains and rice, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 pounds sweet or hot Italian sausage
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
5 to 6 cups chicken stock, ideally homemade
1 to 2 tablespoons unsalted butter
1 large onion, peeled and diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup packed and roughly grated Parmesan, plus more for serving
1/2 of 1 lemon
1/2 cup finely chopped Italian parsley leaves

Steps:

  • With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.
  • Pour the stock into a medium saucepan or pot, and bring to a low simmer.
  • While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don't want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.
  • Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.
  • Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.

Nutrition Facts : @context http, Calories 589, UnsaturatedFat 21 grams, Carbohydrate 40 grams, Fat 36 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 959 milligrams, Sugar 4 grams, TransFat 0 grams

SAUSAGE & RICE STUFFED PUMPKINS



Sausage & Rice Stuffed Pumpkins image

My children often request this dish. It also adds a great "wow" factor to a festive buffet table.-Andria Peckham, Lowell, Michigan

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 12

3 small pie pumpkins (about 2 pounds each)
1/2 pound bulk sweet Italian sausage
1 pound fresh mushrooms, chopped
2 medium onions, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
4 cups cooked long grain rice
1 cup grated Parmesan cheese, divided
2 large eggs, lightly beaten
1/4 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 450°. Cut a 3-in. circle around each pumpkin stem. Remove tops and set aside. Remove strings and seeds from pumpkins; discard seeds or save for roasting. , In a large skillet, cook sausage, vegetables and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4 cup cheese, eggs, parsley, salt and thyme., Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin tops. Bake 30 minutes., Reduce oven setting to 350°. Bake 25-35 minutes longer or until pumpkin is tender when pierced with a knife and a thermometer inserted in filling reads 160°. Sprinkle remaining cheese over filling. Cut to serve.

Nutrition Facts : Calories 204 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 405mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges

SAUSAGE, PEA AND PUMPKIN RISOTTO STYLE RICE



Sausage, Pea and Pumpkin Risotto Style Rice image

I made this at work today, the original recipe I was given uses an Italian style smoked sausage, I used kransky which was great. It suggested to cook the pumpkin in the rice, I chose to oven bake it until tender, them ix it gently through at the end.

Provided by JustJanS

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

3 sausages
250 g pumpkin, diced
oil
2 1/2 tablespoons oil (extra)
1 onion, chopped
2 garlic cloves, crushed
2 cups arborio rice
1/2 cup white wine
4 cups chicken stock, boiling
1 cup frozen peas, defrosted under running water
1 cup grated parmesan cheese
1 cup cream
fresh ground black pepper

Steps:

  • Cook sausages in pan or on grill, cool a little, then slice.
  • Preheat oven to moderate.
  • Rub diced pumpkin in a little oil, then bake until tender.
  • Heat extra oil in a large skillet, then add onion and garlic and cook until softened.
  • Add the rice and stir until all the rice grains are coated with the oil.
  • Add the wind and cook, stirring until all the wine has been absorbed.
  • Add all the stock, stir well and place into a baking dish.
  • Cover with aluminum foil and place in the oven.
  • Bake for 20 minutes, then remove from oven.
  • Add the cooked sliced sausages, peas, parmesan cheese, cream and pepper and stir gently but well.
  • Add the cooked pumpkin and mix through very gently.
  • Cover and return to the oven for a further 5 minutes.
  • Serve.

Nutrition Facts : Calories 674.4, Fat 32.6, SaturatedFat 14.4, Cholesterol 83.8, Sodium 704.9, Carbohydrate 69, Fiber 3.4, Sugar 5.6, Protein 21.8

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

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