This is an easy recipe that can be altered to fit your items you have on hand. Play around with different types of sausages, vegetables, and herbs and I assure you, you will have a very satisfying Italian dinner. Serve with some crusty Italian bread and a simple salad for a well-balanced meal.
Enjoy and Happy cooking,
1 tablespoon olive oil
1 (16 ounce) package Sweet or Hot Italian Sausage
1 cup chopped sweet onion
1 cup sliced mushrooms
1 tablespoon minced fresh garlic
1/2 teaspoon dried thyme
1 1/4 cups Arborio rice
1 cup dry white wine
3 1/2 cups chicken broth
1 cup frozen petite sweet peas
1/2 cup parmesan cheese
In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Saute sausage, onion and mushrooms until vegetables and soft, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine; stir 1-2 minutes or until wine is absorbed.
Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 tsp black pepper and remaining cheese. Serve immediately.