Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4-6
- 1 lb. Italian sausage links, cut into 1" pieces
- 2 Tbsp. water
- 2 Tbsp. olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red or orange bell pepper, chopped
- 2 cups uncooked arborio or long grain white rice
- 4-6 cups chicken broth
- 1/8 tsp. pepper
- 2 cups frozen baby peas, thawed
- 3/4 cup grated Parmesan cheese
- 2 Tbsp. butter
- Salt to taste
Add olive oil to drippings in skillet. Add onion and garlic; cook and stir for 5 minutes. Add bell pepper and rice; cook until rice is slightly toasted, about 5 minutes.
Meanwhile, place broth and pepper in a medium saucepan and warm over low heat. When rice is toasted, add broth, about 1/2 cup at a time, and cook and stir until liquid is absorbed. Keep going until the rice is al dente.
If you like a thicker risotto, add less broth; if you like it thinner and soupier, add more broth. Then add sausage and peas; cook and stir for 2-3 minutes until peas are hot. Stir in cheese, butter, and salt to taste, then remove from heat, cover, and let stand 4 minutes. Stir again and serve immediately.