Risotto, Pea and Sausage Soup

Risotto, Pean and Sausage Soup takes around 55 minutes from beginning to end. For $1.72 per serving, you get a side dish that serves 4. One portion of this dish contains roughly 7g of protein, 33g of fat, and a total of 464 calories. This recipe from Cinnamon Spice and Everything Nice requires heavy cream, garlic, parmesan cheese, and removed from casings. It is perfect for Autumn. It is a budget friendly recipe for fans of Mediterranean food. 1383 people were glad they tried this recipe. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 42%. M double M: Chicken Sausage and Pea Risotto for Two, Easy Sausage and Pean Orzo Risotto, and Split Pea Sausage Soup are very similar to this recipe.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

3/4 cup arborio rice

2 tablespoons butter

4 cups chicken broth

1 heaping teaspoon dried basil, crushed between your fingers

5 cloves garlic, minced

1/2 cup half & half or heavy cream (light is OK)

sea or kosher salt and fresh black pepper

olive oil, for sauteing

1/4 cup Parmesan cheese, fresh grated, plus more for serving

1 red or yellow onion, diced

8-12 ounces Italian sausage, sweet or hot, crumbled or removed from casings

Equipment:

sauce pan

frying pan

pot

Cooking instruction summary:

In a large skillet brown sausage over medium heat, breaking it apart as it cooks.Meanwhile in a large soup pot or sauce pan saute onion in enough olive oil to cover bottom of pan over medium-low heat until soft and tender. Season well with salt and pepper. Add garlic saute until fragrant. Melt in butter then add rice and basil, turn heat up to medium, cook for 3-4 minutes stirring often.Add chicken broth, peas and cooked sausage, season again with salt and pepper. Bring to a simmer, cook about 20 minutes or until rice is tender. Add half & half and Parmesan cheese, bring to a simmer, cook five more minutes. If you have fresh basil on hand chop and add a few leaves. Serve immediately with additional Parmesan cheese and crusty bread or croutons

 

Step by step:


1. In a large skillet brown sausage over medium heat, breaking it apart as it cooks.Meanwhile in a large soup pot or sauce pan saute onion in enough olive oil to cover bottom of pan over medium-low heat until soft and tender. Season well with salt and pepper.

2. Add garlic saute until fragrant. Melt in butter then add rice and basil, turn heat up to medium, cook for 3-4 minutes stirring often.

3. Add chicken broth, peas and cooked sausage, season again with salt and pepper. Bring to a simmer, cook about 20 minutes or until rice is tender.

4. Add half & half and Parmesan cheese, bring to a simmer, cook five more minutes. If you have fresh basil on hand chop and add a few leaves.

5. Serve immediately with additional Parmesan cheese and crusty bread or croutons


Nutrition Information:

Quickview
464k Calories
6g Protein
33g Total Fat
35g Carbs
4% Health Score
Limit These
Calories
464k
23%

Fat
33g
51%

  Saturated Fat
13g
85%

Carbohydrates
35g
12%

  Sugar
1g
1%

Cholesterol
60mg
20%

Sodium
1217mg
53%

Get Enough Of These
Protein
6g
14%

Manganese
0.62mg
31%

Vitamin C
19mg
24%

Folate
94µg
24%

Vitamin E
2mg
17%

Vitamin B1
0.24mg
16%

Phosphorus
144mg
14%

Vitamin B3
2mg
14%

Iron
2mg
14%

Vitamin K
14µg
14%

Vitamin A
668IU
13%

Calcium
129mg
13%

Selenium
7µg
11%

Potassium
308mg
9%

Copper
0.17mg
9%

Vitamin B6
0.17mg
9%

Fiber
1g
7%

Vitamin B5
0.67mg
7%

Vitamin B2
0.11mg
7%

Zinc
0.93mg
6%

Magnesium
21mg
5%

Vitamin B12
0.23µg
4%

Vitamin D
0.34µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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