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Spring Pea Risotto

alarm
Total Time:
20 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Take advantage of spring greens at peak freshness with this elegant, easy Spring Pea Risotto recipe—savory Toscano ground sausage, Arborio r View More expand_more

Take advantage of spring greens at peak freshness with this elegant, easy Spring Pea Risotto recipe—savory Toscano ground sausage, Arborio rice, sweet peas, and peppery arugula tossed in a buttery, lemon-kissed sauce. Bold, bright flavors in every oh-so-springy bite.

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Spring Pea Risotto
alarm
Total Time:
20 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
6 Servings

Ingredients


Product ImageToscano Ground Sausage
1 package
Carando Toscano Ground Sausage
1 package
¼ Cup
Extra Virgin Olive Oil
¼ Cup
3 Cloves
Garlic, Minced
3 Cloves
1/2 cup
Shallots, minced
1/2 cup
2 Cups
Arborio Rice
2 Cups
1 Cup
White Wine
1 Cup
6 Cups
Chicken Stock
6 Cups
1 1/2 cups
Fresh peas, blanched (or frozen)
1 1/2 cups
3 tablespoons
Fresh tarragon, minced
3 tablespoons
½ Cup
Parmesan Cheese, Grated
½ Cup
4 Tbsps.
Unsalted Butter
4 Tbsps.
2 cups
Sugar snap peas, julienned
2 cups
1/4 cup
Scallions, sliced thin
1/4 cup
2 cups
Arugula
2 cups
4 tablespoons
Meyer lemon juice
4 tablespoons
3 tablespoons
Avocado oil
3 tablespoons

Directions


  1. Brown the sausage in a sauté pan over medium-high heat, using the back of a spoon to break up any large clumps

  2. Drain the sausage on paper towels and reserve

  3. While the sausage is browning, bring the stock to a simmer

  4. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the extra virgin olive oil, garlic, and shallots, sautéing until just translucent

  5. Add the rice and stir constantly, cooking until it becomes slightly translucent

  6. Deglaze the pan with the white wine, stirring constantly and reduce the heat to a simmer

  7. In batches, add the hot stock, just enough to cover the rice

  8. Stir constantly, add more stock as the rice begins to dry out and until the rice has absorbed all of the liquid

  9. Once the stock is absorbed and rice is al dente, stir in the peas, tarragon, parmesan cheese, and butter

  10. Combine the remaining ingredients in a large mixing bowl

  11. To serve, spoon some of the risotto into bowls and top with some of the pea salad

Life is Delicious. Savor It.

Ingredients


1 package
Carando Toscano Ground Sausage
1 package
¼ Cup
Extra Virgin Olive Oil
¼ Cup
3 Cloves
Garlic, Minced
3 Cloves
1/2 cup
Shallots, minced
1/2 cup
2 Cups
Arborio Rice
2 Cups
1 Cup
White Wine
1 Cup
6 Cups
Chicken Stock
6 Cups
1 1/2 cups
Fresh peas, blanched (or frozen)
1 1/2 cups
3 tablespoons
Fresh tarragon, minced
3 tablespoons
½ Cup
Parmesan Cheese, Grated
½ Cup
4 Tbsps.
Unsalted Butter
4 Tbsps.
2 cups
Sugar snap peas, julienned
2 cups
1/4 cup
Scallions, sliced thin
1/4 cup
2 cups
Arugula
2 cups
4 tablespoons
Meyer lemon juice
4 tablespoons
3 tablespoons
Avocado oil
3 tablespoons

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