Red Wine Risotto with Premio Sausage & Peas

1. Cut the sausages lengthwise, then chop them into 1/2-inch slices — they should look like crescent moons.

2. Heat the chicken broth in a small saucepan over medium heat. Once it comes to a simmer, take the heat down to low and cover the pan.

3. Cook the sausages in a skillet until they’re fully cooked and browned. Set them aside.

4. In a large saucepan, melt the butter over medium heat and begin cooking the onions. Once the onions are translucent, add the garlic and cook another minute. Stir in the rice and cook for three minutes. Add the wine and cook another two minutes.

5. Add one-third of the chicken broth — about 3/4 cup. Cook about six minutes, stirring often, until the liquid has been absorbed. Repeat until you’ve used all of the remaining chicken broth.

6. Once you’ve added all the broth, simmer the risotto until it becomes tender — probably about five minutes.

7. Stir in the peas, cooked sausage, parsley and half of the parmesan cheese. Cook the risotto two to three minutes so the new ingredients can warm.

8. Spoon a serving of the risotto into four separate bowls. Sprinkle each with the remaining parmesan and serve.

Register or log in to rate this recipe.