INGREDIENTS
1/2 – 1 lb sausages
3/4 c arborio rice
1 1/2 tbsp olive oil
1/2 c white wine
4 c chicken broth, warmed
1 c Button or Cremini mushrooms, sliced
1/2 c peas, thawed
Grated parmesan
Salt + pepper to taste
Directions:
* Heat 1/2 tbsp olive oil in skillet. Remove casings from sausages and saute, breaking the meat up with a spoon until the crumbles are brown.
* In a saucepan, add rice to the remaining oil over medium-low heat. Stir to coat. Add white wine and stir until absorbed.
* Warm chicken broth in a separate saucepan and saute slice mushrooms in another pan.
* Add broth to the rice a ladleful at a time (stirring after each addition) until absorbed and cook until the risotto tastes creamy but still firm, about 20 minutes. Add sauteed sliced mushrooms.
* Add sausage, peas, grated Parmesan, salt and pepper. Cook until heated through.
* Serve warm!
