Pea Risotto
Pork Sausage And Pea Risotto With Lemon and Parmesan
PREP TIME: 10 Minutes/ COOK TIME: 50 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1000/ Protein 30g
DIFFICULTY LEVEL: EasyINGREDIENTS: Italian Pork Sausage, Shallot, Peas, 2 TBSP Chicken Bouillon Paste, Lemon, 1/8 Cup Parmesean Cheese, 3/4 Cup Arborio Rice
Step 1: Cook Sausage
Remove sausage from casing if necessary. Discard casing
Heat a drizzle of oil in a large pan over medium heat
Add sausage to pan, and cook, breaking up meat into pieces
Cook for 7 minutes
Turn off heat, transfer sausage to paper towel lined plate
Step 2: Prep
Wash and dry produce
Halve, peel, and mince shallot
Zest and quarter lemon
In a medium pot, combine 4 cups water, and bouillion paste
Bring to a boil, then reduce to a low simmer
Step 3: Cook Shallot
Melt 1 TBSP in pan used for sausage over medium heat
Add shallot, and season with salt, and pepper
Cook for 3 minutes
Step 4: Start Risotto
Add rice, and 1/2 cup stock to pan with shallot
Bringing to a simmer, and cook stirring until liquid has mostly absorbed. Repeat with remaining stock. Adding 1/2 cup at a time, and stirring until liquid has absorbed. Until rice is al dented, and Risotto is creamy
Cook for 30 minutes
Step 5: Finish Risotto
Once Risotto is done, stir in sausage, peas, half the parmesean, 2 TBSP of butter, and a squeeze of lemon juice
Season with 1/4 TSP of salt and pepper
Step 6: Finish and Serve
Divide risotto between bowls
Top with lemon zest, and remaining parmesean
Serve with lemon wedges on the side
Serve and Enjoy!
