Ingredients

  • 6 cups of chicken stock
  • 4 teaspoons olive oil, divided
  • 1 medium onion, diced
  • 2 cloves garlic
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 1 cup evaporated skim milk
  • 1/2 cup Pecorino Romano or Parmesan cheese
  • Ground black pepper to taste
  • 14 ounces smoked turkey sausage, cut into ½- inch slices on the diagonal
  • 6 tablespoons fresh flat-leaf parsley
  • 1 cup frozen peas, thawed

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Heat stock to a simmer, remove from heat and cover.
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Step 2

  • Heat 2 teaspoons oil in a large skillet over medium to medium-high heat.
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Step 3

  • Add onion and saute until translucent.
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Step 4

  • Add garlic and continue to cook for 1 minute.
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  • Length: 1 minutes

Step 5

  • Add rice, coat with oil and cook 3 to 4 minutes.
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  • Length: 3 minutes

Step 6

  • Add wine and cook, stirring often, until absorbed by rice.
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Step 7

  • Add 1/2 cup stock and continue to cook, stirring regularly until absorbed. Continue, 1/2 cup at a time, until all the stock is absorbed.
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Step 8

  • While the risotto cooks, add 2 teaspoons oil to a second skillet over medium-high heat.
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Step 9

  • Add sausage and saute, stirring only occasionally, allowing the edges to sear, about 10 minutes.
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  • Length: 10 minutes

Step 10

  • Once all the broth has been absorbed into the rice, add peas, evaporated milk and cheese and continue to cook until combined.
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Step 11

  • Plate risotto, top with parsley and sausage.
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