Italian Chicken Sausage Risotto

Italian Chicken Sausage Risotto

1 tablespoon olive oil

1 (16 ounce) package al fresco® All Natural Sweet Italian Chicken Sausage

1 cup chopped sweet onion

1 tablespoon minced fresh garlic

1/2 teaspoon dried thyme

1 1/4 cups Arborio rice

1 cup Chardonnay or other dry white wine

3 1/2 cups chicken broth, low-sodium

1 cup frozen petite sweet peas

1/4 cup grated Parmesan cheese

1/4 teaspoon ground black pepper

In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Saute sausage and onion until onion is translucent, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed.

Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 teaspoon black pepper. Garnish with parsley and additional cheese. Serve immediately.

Tonight, I’m serving with a little crusty bread, garden salad and fresh fruit compote

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