Italian Chicken Sausage Risotto

Ingredients

• 1.3 cups arborio rice 
• 1 cup chardonnay dry white
• 16 ounce al fresco® all natural chicken sausage sweet italian
• 0.5 teaspoon thyme leaves dried
• 1 tablespoon garlic fresh minced
• 0.3 teaspoon ground pepper black
• 3.5 cups chicken broth low-sodium
• 1 tablespoon olive oil 
• 0.3 cup parmesan cheese grated
• 1 cup peas sweet frozen
• 1 cup onion sweet chopped

Equipment

• sauce pan
• dutch oven

Directions

1. In a heavy, large Dutch oven or saucepan, heat oil over medium heat.
2. Saute sausage and onion until onion is translucent, about 3 minutes.
3. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds.
4. Add rice and wine; stir 1-2 minutes or until wine is absorbed.
5. Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout. Season with 1/4 teaspoon black pepper.
6. Garnish with parsley and additional cheese.
7. Serve immediately.