Sausage, Mushroom, and Pea Risotto 🍚🍄🌱

LOVE risotto. There’s something about that creamy, velvety texture and those rich flavors that just gets me every time. But let’s be real—risotto is a labor of love, and it can take a good chunk of time. Today, I tackled it after a long workday and a 3-hour drive. Honestly? Totally worth it.

This is my favorite flavor combo, but feel free to customize! Swap out the veggies, switch up the protein, turn it into a main course or a side—so many possibilities to make it your own!

For this batch, I made enough to feed 6 and stash for leftovers all week.

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Ingredients:

• 1 quart low-sodium chicken stock 🥣
• 3 tbsp olive oil 🫒
• 1 shallot, thinly sliced 🧅
• 3 cloves garlic, thinly sliced 🧄
• 8 oz mushrooms, sliced or quartered 🍄
• 1 lb sweet Italian sausage 🌭
• ½ cup dry white wine 🍷
• 1½ cups arborio rice 🍚
• ¾ cup fresh (or frozen) peas 🌱
• 1 tbsp lemon zest 🍋
• Salt & pepper to taste 🧂
• 1 tbsp butter 🧈
• 2 tbsp chopped parsley 🌿
• 2 tbsp finely grated Parmesan 🧀

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How to create the magic:

1. Pour the chicken stock into a saucepan and keep it warm over low heat.
2. In a large pot or Dutch oven, heat the olive oil over medium. Add the shallot and cook until softened, then toss in the garlic and cook for another minute.
3. Add the mushrooms and sauté, stirring occasionally. Once they start to sweat, sprinkle with about ½ tsp salt and some freshly ground black pepper.
4. Once those glorious mushrooms turn golden brown, push the veggies to one side, add the sausage, and let it brown well on one side. Break it up with a spatula and cook until no pink remains. Mix the sausage with the veggies.
5. Stir in the rice and cook for about 2 minutes until it turns slightly white—this toasting step gives it depth. Pour in the wine and simmer until almost completely evaporated.
6. Add ½ cup of the warm stock, stirring frequently. Let it absorb before adding more. Repeat this process, stirring often, until most of the stock is used and the rice is just al dente.
7. Stir in the peas, salt, and pepper to taste. Add lemon zest and the rest of the stock, cooking until the mixture is creamy and the stock’s absorbed.
8. Finish by stirring in the butter, then sprinkle with parsley and Parmesan. Serve immediately for the best texture and flavor.

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Queue the love. This risotto isn’t just a meal—it’s comfort in every bite. Perfect for cozy nights, or whenever you want a rich, satisfying dish that’s surprisingly easy to make. Enjoy!