RISOTTO WITH PEAS AND SAUSAGE
Vegetables as seasonal as a maypole shape this risotto. There is a bit of veal for those who desire a more substantial plate of food, but it's optional. For vegetarians, the broth does not have to be chicken. Omit the butter and cheese, and you're in vegan territory. As for the rice, regular arborio works fine though Vialone Nano, the elegant variety that is preferred in Venice for risotto with peas, is my choice for added culture, not necessarily flavor.
Provided by Florence Fabricant
Categories dinner, grains and rice, appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place stock in a saucepan and keep on low heat.
- 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.
- 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.
- Divide risotto among 4 to 6 shallow soup plates. Top each portion with cheese and chives. Serve.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 7 grams, Carbohydrate 52 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 674 milligrams, Sugar 5 grams, TransFat 0 grams
SAUSAGE, PEA AND PUMPKIN RISOTTO STYLE RICE
I made this at work today, the original recipe I was given uses an Italian style smoked sausage, I used kransky which was great. It suggested to cook the pumpkin in the rice, I chose to oven bake it until tender, them ix it gently through at the end.
Provided by JustJanS
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook sausages in pan or on grill, cool a little, then slice.
- Preheat oven to moderate.
- Rub diced pumpkin in a little oil, then bake until tender.
- Heat extra oil in a large skillet, then add onion and garlic and cook until softened.
- Add the rice and stir until all the rice grains are coated with the oil.
- Add the wind and cook, stirring until all the wine has been absorbed.
- Add all the stock, stir well and place into a baking dish.
- Cover with aluminum foil and place in the oven.
- Bake for 20 minutes, then remove from oven.
- Add the cooked sliced sausages, peas, parmesan cheese, cream and pepper and stir gently but well.
- Add the cooked pumpkin and mix through very gently.
- Cover and return to the oven for a further 5 minutes.
- Serve.
Nutrition Facts : Calories 674.4, Fat 32.6, SaturatedFat 14.4, Cholesterol 83.8, Sodium 704.9, Carbohydrate 69, Fiber 3.4, Sugar 5.6, Protein 21.8
RISOTTO WITH SAUSAGE AND PARSLEY
This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole. I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available - sometimes adding bouillon to my homemade stock for the extra oomph it provides. The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more. Taste often at the end, and adjust the seasoning as you like, but do not stint on either the lemon juice or the parsley, as their brightness acts as a terrific foil to the rich, unctuous quality of the rice.
Provided by Sam Sifton
Categories grains and rice, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil, 1 tablespoon at a time, until the meat is frying gently, not steaming. Sprinkle the salt and pepper over the sausage, and cook, breaking up any large chunks of sausage and stirring occasionally, until the meat is opaque and crisp at the edges, approximately 10 minutes. Remove sausage from pan, and reserve 1 tablespoon of the rendered fat.
- Pour the stock into a medium saucepan or pot, and bring to a low simmer.
- While the stock heats, return the heavy skillet or Dutch oven to medium-low heat, and add to it the 1 tablespoon reserved sausage fat and 1 tablespoon butter, or 2 tablespoons butter if you don't want to cook with the sausage fat. When the butter foams, add the diced onion, and cook, stirring with a wooden spoon, until it is soft and translucent, approximately 5 to 7 minutes. Add the rice, and stir until well coated, adding another tablespoon of fat if necessary. Stir until translucent, an additional 5 to 7 minutes.
- Raise the heat under the rice to medium, and add the wine to the skillet. Stir until wine is absorbed, then reduce the heat slightly. Begin adding ladlefuls of hot broth to the rice, stirring constantly and allowing each addition to be absorbed before adding the next. Cook rice until it is tender but slightly chewy, approximately 20 to 30 minutes. You may not need all the broth. You may need more than you have; if additional liquid is needed, you can use boiling water.
- Remove the skillet from heat, and add the cheese, stirring to mix it into the rice. Add the sausage to the rice, and stir again. Taste, and adjust seasonings with additional salt and pepper if necessary. Squeeze the lemon over the rice, and then mound the risotto on a large, warmed bowl. Scatter the parsley over the top, and serve immediately, with more grated Parmesan on the side.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 21 grams, Carbohydrate 40 grams, Fat 36 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 959 milligrams, Sugar 4 grams, TransFat 0 grams
More about "sausage pea and pumpkin risotto style rice recipes"
PUMPKIN RISOTTO WITH SAUSAGE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Servings 4Estimated Reading Time 50 secsCategory RisottoTotal Time 15 mins
- In the receptacle of a pressure cooker, sauté the chopped onion in a little olive oil along with the sausage meat, removed from its casing and chopped. Add the rice, brown it over high heat, then add a splash of wine and let it evaporate. Then add the pumpkin, diced into cubes, as well as salt, pepper, and all the broth.
- Close the pot and let it cook for 6 minutes after it pressurizes. Then release the steam, open, stir, and mix in a pat of butter and 2 spoonfuls of Parmigiano cheese. Serve.
EASY PUMPKIN RISOTTO WITH ITALIAN SAUSAGE
From lemonsforlulu.com
BEST MEAT RECIPES BLOG: SAUSAGE, PEA AND PUMPKIN RISOTTO STYLE …
From meatbook1.blogspot.com
PORK SAUSAGE & PEA RISOTTO RECIPE | HELLOFRESH
From hellofresh.com
SAUSAGE PEA AND PUMPKIN RISOTTO STYLE RICE FOOD
From topnaturalrecipes.com
RISOTTO WITH SAUSAGE AND PEAS - EASY MEALS WITH VIDEO RECIPES BY …
From recipe30.com
PUMPKIN RISOTTO WITH ITALIAN SAUSAGE & ROSEMARY | WOMEN'S …
From womensweeklyfood.com.au
ITALIAN SAUSAGE RISOTTO WITH SWEET PEAS AND CHICORY
From eatsomethingsexy.com
PUMPKIN AND SAUSAGE RISOTTO - ITALIAN RECIPES BY …
From giallozafferano.com
PUMPKIN AND SAUSAGE RISOTTO RECIPE: LEARN TO MAKE …
From winedharma.com
ROASTED PUMPKIN SAUSAGE RISOTTO WITH FETA - RECIPE GIRL
From recipegirl.com
SMOKED SAUSAGE AND RICE - QUICK ONE POT MEAL
From recipetineats.com
BEST SAUSAGE PEA AND PUMPKIN RISOTTO STYLE RICE RECIPES
From alicerecipes.com
EASY SAUSAGE AND PEA ORZO RISOTTO RECIPE - SERIOUS EATS
From seriouseats.com
PUMPKIN SAUSAGE RISOTTO WITH CURRY - TRYCHINESEGOODIES.COM
From trychinesegoodies.com
ITALIAN SAUSAGE, PEA AND PARSLEY RISOTTO (WITH BONUS ARANCINI RECIPE)
From recipes.lovefoodhatewaste.com
PUMPKIN RISOTTO WITH SAGE AND SPICY SAUSAGE RECIPE - PAULA DEEN
From pauladeen.com
SAUSAGE, PEA AND PUMPKIN RISOTTO STYLE RICE RECIPE
From recipeofhealth.com
SAUSAGE AND PEA RISOTTO RECIPE | HELLOFRESH
From hellofresh.com
38 QUICK AND EASY ONE-PAN RECIPES FOR TASTY MID-WEEK MEALS - MSN
From msn.com
PUMPKIN AND SAUSAGE RISOTTO : CHEFSANE
From chefsane.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love