Risotto, Pea and Sausage Soup
Risotto, Pean and Sausage Soup takes around 55 minutes from beginning to end. For $1.72 per serving, you get a side dish that serves 4. One portion of this dish contains roughly 7g of protein, 33g of fat, and a total of 464 calories. This recipe from Cinnamon Spice and Everything Nice requires heavy cream, garlic, parmesan cheese, and removed from casings. It is perfect for Autumn. It is a budget friendly recipe for fans of Mediterranean food. 1383 people were glad they tried this recipe. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 42%. M double M: Chicken Sausage and Pea Risotto for Two, Easy Sausage and Pean Orzo Risotto, and Split Pea Sausage Soup are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
3/4 cup arborio rice
2 tablespoons butter
4 cups chicken broth
1 heaping teaspoon dried basil, crushed between your fingers
5 cloves garlic, minced
1/2 cup half & half or heavy cream (light is OK)
sea or kosher salt and fresh black pepper
olive oil, for sauteing
1/4 cup Parmesan cheese, fresh grated, plus more for serving
1 red or yellow onion, diced
8-12 ounces Italian sausage, sweet or hot, crumbled or removed from casings
Equipment:
sauce pan
frying pan
pot
Cooking instruction summary:
In a large skillet brown sausage over medium heat, breaking it apart as it cooks.Meanwhile in a large soup pot or sauce pan saute onion in enough olive oil to cover bottom of pan over medium-low heat until soft and tender. Season well with salt and pepper. Add garlic saute until fragrant. Melt in butter then add rice and basil, turn heat up to medium, cook for 3-4 minutes stirring often.Add chicken broth, peas and cooked sausage, season again with salt and pepper. Bring to a simmer, cook about 20 minutes or until rice is tender. Add half & half and Parmesan cheese, bring to a simmer, cook five more minutes. If you have fresh basil on hand chop and add a few leaves. Serve immediately with additional Parmesan cheese and crusty bread or croutons
Step by step:
1. In a large skillet brown sausage over medium heat, breaking it apart as it cooks.Meanwhile in a large soup pot or sauce pan saute onion in enough olive oil to cover bottom of pan over medium-low heat until soft and tender. Season well with salt and pepper.
2. Add garlic saute until fragrant. Melt in butter then add rice and basil, turn heat up to medium, cook for 3-4 minutes stirring often.
3. Add chicken broth, peas and cooked sausage, season again with salt and pepper. Bring to a simmer, cook about 20 minutes or until rice is tender.
4. Add half & half and Parmesan cheese, bring to a simmer, cook five more minutes. If you have fresh basil on hand chop and add a few leaves.
5. Serve immediately with additional Parmesan cheese and crusty bread or croutons
Nutrition Information:
covered percent of daily need
