Ingredients
| 4-5 cups | reduced-sodium chicken broth | |
| 2 Tbsp | butter | |
| 2 oz | pancetta, chopped | |
| 6-8 oz | spicy Italian sausage (3 links), casing removed | |
| ¾ cup | onion, chopped | |
| 1 | red pepper, diced | |
| 1 ½ cups | Pastene Italian Arborio Rice | |
| ¾ cup | dry white wine | |
| ¾ cup | frozen peas | |
| ½ cup | Pastene Grated Parmesan Cheese | |
| salt & pepper to taste | ||
| Pastene Extra Virgin Olive Oil | ||
| 1 Tbsp | fresh Italian parsley, chopped |
Directions
- In a medium saucepan, bring the broth to a boil. Once boiling, reduce heat to a low simmer.
- In a large saucepan, melt butter over medium heat. Add pancetta and sausage, and sauté until golden brown, about 4 to 5 minutes. Remove the meat and set aside. In the same saucepan, add the onions & peppers, sauté until tender, about 2 minutes
- Add arborio rice to the onions & peppers, stir for a minute.
- Next, add the wine to deglaze the pan, then simmer until the wine has mostly evaporated. Stir in peas.
- Add ½ cup of broth and stir until the liquid has absorbed. Keep adding ½ cup of broth at a time, stirring constantly. Allow each addition of broth to absorb before adding the next one.
- Stir until rice is tender & creamy, approximately 20-30 minutes. Stir in the pancetta, sausage, and cheese.
- Remove from heat and season with salt & pepper.
- Transfer risotto to a serving dish then drizzle olive oil over the top and garnish with chopped parsley. Serve immediately.
