Best Sausage And Pea Risotto Recipes

Sausage, Pea and Pumpkin Risotto Style Rice image

Provided by JustJanS

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

SAUSAGE AND PEA RISOTTO image

Categories Dinner

Yield 4 people

Number Of Ingredients 10

450g best quality pork sausages, about 6 in total
50g unsalted butter
1 small onion, finely chopped
2 garlic cloves, crushed
350g Arborio rice
1.2 litres chicken stock
150g frozen peas, or petit pois
6 tbsp Parmesan cheese, freshly grated, plus extra to garnish
2 tbsp flat-leafed parsley, roughly chopped
salt and fresh ground black pepper

Steps:

1. Pre heat the grill to medium. Arrange the sausages on a grill rack and grill for 10-15 minutes, depending on the thickness, turning every 2-3 minutes until cooked through and golden brown. Transfer to a plate and leave until cool enough to handle, then cut into chunky slices and set aside. 2. Melt the butter in a large, shallow pan. Add the onion and garlic and cook gently for about 4-5 minutes until softened but not coloured, stirring occasionally. Increase the heat, stir in the rice and cook gently for 1 minute, stirring continuously, until the rice is opaque. 3. Meanwhile, pour the stock into a separate pan and bring to a gentle simmer. Add a ladleful of stock to the rice mixture and allow to reduce, stirring until it is completely absorbed. Continue to add the simmering stock a ladleful at a time, stirring frequently. Allow each stock addition to be almost completely absorbed before adding the next ladleful. 4. After about 20 minutes, when the rice is nearly cooked, tip the peas into the remaining stock and simmer for 2 minutes before adding to the risotto. When the risotto is ready it should be just tender but still have a little bite. Season to taste, then stir in the Parmesan and parsley until combined, then fold in the sausages. Season to taste and divide among warmed serving bowls or plates. Garnish with some Parmesan and serve immediately.