March 11, 2013

Sausage and Green peas Risotto

Use those sausage and green peas that are in your freezer and prepare this easy, fast and tasty dish.

servings: 4
time: 45 minutes

8 sliced sausages
1 cup frozen green peas
2 cups arborio rice (rice for risotto)
4 cups beef broth
1 cup dry red wine
1 tbs. olive oil
1 onion, finely chopped
2 crushed garlic cloves
1 cup chopped mushrooms (optional)
1 tbs. butter
salt and pepper to taste
chopped parsley or chives

1 – In a saucepan, bring the beef broth to a boil and keep it hot.
2 – In a different saucepan, heat the olive oil and add sausage, onion, garlic, salt and pepper. Saute until golden.
3 – At medium-high heat, add the rice and stir for 3 minutes.
4 – Add the wine and stir until the liquid is completely absorbed. Then, add green peas and mushrooms.
5 – After that, put 1 ladle of warm broth and stir until the liquid has almost evaporated completely.
6 – Repeat the process until the rice is al dente (about 18 minutes, counting from the moment you put the wine), or cooked to your taste.
7 – Turn off the heat, add butter and parsley. Leave the pan covered for 3 minutes, stir and serve.

Tips and Options
  • The butter added at the end makes the dish creamier. You can also substitute for parmesan cheese or cream cheese.
  • Use any type of sausage: chicken, turkey, beef, pork or vegetarian.

Original recipe (in Portuguese): Risoto de Salsicha com Ervilha.

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