Risotto, Pea and Sausage Soup
- 8-12 ounces Italian sausage, sweet or hot, crumbled or removed from casings
- 1 red or yellow onion, diced
- olive oil, for sauteing
- sea or kosher salt and fresh black pepper
- 5 cloves garlic, minced
- 1 heaping teaspoon dried basil, crushed between your fingers
- 2 tablespoons butter
- 3/4 cup arborio rice
- 4 cups chicken broth
- 1 + 1/2 cups sweet peas, fresh or frozen
- 1/2 cup half & half or heavy cream (light is OK)
- 1/4 cup Parmesan cheese, fresh grated, plus more for serving
- Produce
- Basil, dried (1 heaping teaspoon)
- Garlic (5 cloves)
- Peas, sweet fresh or frozen (1 1/2 cups)
- Red or yellow onion (1)
- Canned Goods
- Chicken broth (4 cups)
- Cooking & Baking
- Olive oil (1)
- Sea or kosher salt and fresh black pepper (1)
- Pasta & Grains
- Arborio rice (3/4 cup)
- Dairy
- Butter (2 tablespoons)
- Half & half or heavy cream (1/2 cup)
- Parmesan cheese (1/4 cup)
- Other
- 8-12 ounces Italian sausage, sweet or hot, crumbled or removed from casings
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Recipe Stats
Published April 9, 2011 (1 year ago).
3 people saved this recipe.
