Sausage and Pea Risotto Recipe

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:

The Gluten Free Sausage and Arborio Rice Cooking with White Wine

Adding in the White Wine

All the Gluten Free Ingredients Together

Almost Done! Adding in the Peas

The Finished Gluten Free Sausage and Pea Risotto

Dinner Time!

The Recipe

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)
1. In a Dutch oven or saucepan, heat olive oil over medium heat.  Add in the sausage, and cook for about 4 minutes.
2. Add in garlic and thyme and stir around for 30-45 seconds.
3. Add in the rice and wine and cook until the wine is absorbed, 3-5 minutes.
4. After the wine has been absorbed, stir in 2 cups of vegetable stock.  Lower heat to medium-low and simmer uncovered.  Stir frequently until the stock is absorbed, about 15-20 minutes.
5. Once the first stock is absorbed, add in the last half cup of vegetable stock and continue stirring until it is also absorbed.
6. When the stock has been close to absorbed, add in the peas and (optional) cheese and heat through, 1 to 2 minutes.
7. Remove from heat, serve, and enjoy!


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.

2 Responses to Sausage and Pea Risotto Recipe

  1. Sarah H April 20, 2012 at 3:41 pm #

    Mmm that looks good 🙂 Risotto is amazing, it is the perfect staple dish – loved it when I was a student!

    • admin April 22, 2012 at 8:38 pm #

      I know, I wish I had discovered risotto sooner! I make it two to three times a week now!

Leave a Reply