For regular readers of the blog, it is no secret how much I love risotto. There are hundreds, probably even thousands, of different combinations of ingredients you can use in a risotto. That means one thing: it never gets boring, because it is always made with new and exciting items you have never had together before. I had some peas leftover from a veggie risotto I made recently, so I decided to pair them with some sausage and see how it turned out. I was trying to make this dish with chicken sausage, but my grocery store only carried chicken sausage with cheese in it for some reason, so I just went with Cajun pork sausage instead. I also threw in 1/4 cup of Daiya mozzarella cheese at the end, but that is completely optional. You could leave it out or use regular mozzarella.
Some pics of the risotto journey:
Here is what you are going to need:
- 2 tablespoons olive oil
- 12 oz. chicken or pork sausage
- 1 tablespoon minced garlic
- 1/2 teaspoon dried thyme
- 1 cup Arborio rice
- 3/4 dry white wine (Chardonnay is a great choice)
- 2.5 cups vegetable stock
- 3/4 cup frozen or fresh peas
- 1/4 cup Daiya mozzarella (dairy-free) or regular mozzarella (optional)
This risotto recipe is great if you have a large family to feed. If your family does not normally eat many veggies, risotto is a good choice because you can easily throw some veggies in with the main meat and it does not feel like a huge part of the meal. I was very happy with how it turned out; I wish I could have found some chicken sausage, but the Cajun pork sausage was very tasty and had a bit of kick to it.