RISOTTO WITH PEAS AND SAUSAGE
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
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
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Tyra Shirilele
[email protected]This risotto was delicious! I will definitely be making it again.
Sseremba Aron
[email protected]I made this risotto for my family and they all loved it! It was a great weeknight meal.
Colleen Henry
[email protected]This risotto was a bit too salty for my taste. I think I'll use less salt next time.
Hassan Bonni
[email protected]I'm not sure what I did wrong, but my risotto turned out really watery. I think I'll try a different recipe next time.
Jackson Brinker
[email protected]This risotto was okay. It wasn't bad, but it wasn't anything special either.
sB Sumon
[email protected]I'm not a big fan of risotto, but this recipe was actually pretty good. I might make it again sometime.
Christian Arndt
[email protected]This risotto was good, but not great. I think I'll try a different recipe next time.
Sarah Joseph
[email protected]I followed the recipe exactly but my risotto turned out too mushy. I think I overcooked it.
Nadeem Tanoli
[email protected]This risotto was a little bland for my taste. I think I'll add more sausage and peas next time.
Mani Bilder
[email protected]I love this risotto! It's so flavorful and creamy. I always add a little extra Parmesan cheese at the end.
Godstime Briggs
[email protected]I've made this risotto several times now and it's always a hit. It's a great weeknight meal because it's quick and easy to make.
Ilyas Qalandranii
[email protected]This risotto was amazing! The flavors were perfect and the texture was creamy and delicious. I highly recommend this recipe.
Coach Rom
[email protected]I made this risotto for a dinner party and it was a huge success. Everyone loved it! I will definitely be making this again.
Fanni Nyitrai
[email protected]This risotto was easy to make and very delicious. I used Italian sausage and it gave the dish a great flavor. I will definitely be making this again.
Chili Rain
[email protected]I followed the recipe exactly and it turned out perfectly. The risotto was cooked to perfection and the flavors were amazing. I highly recommend this recipe.
Ashley Lawrence
[email protected]This risotto was a hit with my family! The sausage and peas added a nice flavor and texture, and the Parmesan cheese made it extra creamy. I will definitely be making this again.