Sausage Pea And Pumpkin Risotto Style Rice Recipes

RISOTTO WITH PEAS AND SAUSAGE

Steps:

• Place stock in a saucepan and keep on low heat.
• Heat oil in a separate heavy 3-quart saucepan. Add leeks and garlic and sauté on medium-low until leeks are translucent. Stir in sausage or veal, if using. Cook 2 to 3 minutes. Add in rice and cook a few minutes, stirring, until grains start to whiten. Add wine and cook until it's nearly evaporated.
• Add a 1/2 cup of the warm stock and the peas. Stir and cook at a steady simmer until the stock has nearly evaporated. Add another 1/2 cup of the stock, stir from time to time until it's nearly evaporated. Keep this up until the rice is almost al dente, the peas are tender and there's only a little stock left. Season to taste with salt and pepper. Fold in lemon zest and remaining stock; the result should be creamy. Cook another minute or two. Fold in butter.
• Divide risotto among 4 to 6 shallow soup plates. Top each portion with cheese and chives. Serve.

CREAMY SAUSAGE RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until meat is no longer pink; drain. Set aside and keep warm. , In the same skillet, saute the mushrooms, onion, garlic and saffron in butter and oil until tender, about 3 minutes. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add reserved sausage; heat through. Remove from the heat. Stir in cheese and cream. Serve immediately.

SAUSAGE RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add sausage and cook, breaking it up with a spoon, for 3 minutes. Add shallots, 1 tablespoon butter, and 1/2 teaspoon salt; saute until shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add Arborio rice and stir until it begins to brown, 2 to 3 minutes. Add wine and continue stirring until almost absorbed, 2 to 3 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat. Stir in the sausage mixture, Parmesan cheese, and remaining 1 tablespoon butter. Season with salt if necessary. Garnish with thyme sprigs and serve immediately.

SAUSAGE, PEA AND PUMPKIN RISOTTO STYLE RICE

Steps:

• Cook sausages in pan or on grill, cool a little, then slice.
• Preheat oven to moderate.
• Rub diced pumpkin in a little oil, then bake until tender.
• Heat extra oil in a large skillet, then add onion and garlic and cook until softened.
• Add the rice and stir until all the rice grains are coated with the oil.
• Add the wind and cook, stirring until all the wine has been absorbed.
• Add all the stock, stir well and place into a baking dish.
• Cover with aluminum foil and place in the oven.
• Bake for 20 minutes, then remove from oven.
• Add the cooked sliced sausages, peas, parmesan cheese, cream and pepper and stir gently but well.
• Add the cooked pumpkin and mix through very gently.
• Cover and return to the oven for a further 5 minutes.
• Serve.