Italian Sausage and English Pea Risotto

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Creamy risotto accented with sweet English peas and savory Italian sausage. This italian-inspired rice & grains ready in about 40 minutes pairs Italian sausage (mild or spicy), olive oil, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, casings removed Italian sausage (mild or spicy)
• 2 tbsp olive oil
• 2 small, finely chopped shallots
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 5 cups, warmed chicken broth
• 1 cup shelled fresh English peas
• 3/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh basil leaves

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 12 oz Italian sausage (casings removed), breaking it up with a spoon, and cook for 6-7 minutes until browned and cooked through. Transfer sausage to a bowl and set aside.
2. Step 2: In the same skillet, add 2 finely chopped shallots and sauté for 2-3 minutes until softened. Stir in 1 1/2 cups Arborio rice and cook for 1-2 minutes, coating the grains in oil until translucent around edges.
3. Step 3: Pour in 1/2 cup dry white wine and stir continuously until the wine is mostly absorbed. Begin adding 5 cups warmed chicken broth one ladle (about 1/2 cup) at a time, stirring frequently and waiting until each ladle is absorbed before adding the next.
4. Step 4: When the rice is halfway cooked (after about 12 minutes), stir in 1 cup fresh shelled English peas and the cooked sausage. Continue adding broth and stirring for another 8-10 minutes until rice is creamy and al dente.
5. Step 5: Remove from heat and stir in 3/4 cup grated Parmesan cheese, 2 tbsp unsalted butter, 1 tsp salt, and 1/2 tsp black pepper until melted and combined. Garnish with 2 tbsp chopped fresh basil leaves before serving.