Ingredients
Serves 4
| 5 cups | reduced sodium-chicken broth | |
| 2 Tbsp | unsalted butter | |
| 2 oz | pancetta, chopped | |
| 6 oz | spicy Italian sausage, casing removed | |
| ¾ cup | onion, chopped | |
| 1 cup | red pepper, diced | |
| 1 ½ cups | Pastene Italian Arborio Rice | |
| ¾ cup | dry white wine | |
| ½ cup | fresh or frozen peas | |
| ½ cup | parmesan cheese, grated | |
| salt & pepper to taste | ||
| Pastene Extra Virgin Olive Oil as garnish | ||
| 1 Tbsp | fresh Italian parsley, chopped |
Directions
Prep time: 10 minutes | Cook time: 35 minutes
- In a medium saucepan, bring 5 cups of 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, casing removed, and sauté until golden brown. Remove the meat and set aside. In the same saucepan, add the onions & peppers, sauté until tender.
- Add arborio rice to the onions & peppers, stir for a 1 to 2 minutes.
- 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 to 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.
