Risotto with Sausage and Peas

20 mins

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Onion, garlic bulbs, garlic cloves, black peppercorns, and green herbs arranged on a white background.

Ingredients

  • 1 package of Alessi Risotto Milanese style
  • 1 pound bulk Italian sausage
  • 1 cup frozen peas
  • 1/2 cup grated pecorino cheese
  • Salt and pepper to taste

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Light beige cooking pot with a black lid knob and gray handles on each side.

Cooking Guide

  1. Sauté the sausage: Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it up with a spoon. Remove the sausage from the skillet and set aside..
  2. Cook the risotto: Cook the risotto according to directions on package or until the rice is creamy and al     dente.
  3. Add the peas: Stir in the frozen peas and cook for 2-3 minutes, or until heated through.
  4. Finish the dish: Stir in the Pecorino cheese and cooked sausage. Season with salt and pepper to taste.
  5. Serve immediately: Enjoy your risotto while it's hot.

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