Risotto With Peas and Sausage

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Total: 40 minutes

Servings: 5

Cost: $11.79 /serving

Risotto With Peas and Sausage

Ingredients

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Instructions

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Step 1

Place stock in a saucepan and keep on low heat.

Step 2

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.

Step 3

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.

Step 4

Divide risotto among 4 to 6 shallow soup plates. Top each portion with cheese and chives. Serve.

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