The risotto with peas, sausage, and saffron is an easy and quick first course to prepare, perfect for bringing the taste of homemade cooking to the table. In just a few steps and with simple ingredients (which you may already have at home), you can achieve a creamy and flavorful risotto, thanks to the sweetness of the peas, the savoriness of the sausage, and the aromatic and golden touch of the saffron. A hearty and complete dish, ideal for a family lunch or an informal dinner, that will truly please everyone!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 460.19 (Kcal)
- Carbohydrates 71.24 (g) of which sugars 3.10 (g)
- Proteins 14.27 (g)
- Fat 12.32 (g) of which saturated 0.53 (g)of which unsaturated 0.56 (g)
- Fibers 3.42 (g)
- Sodium 788.79 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup rice
- 3/4 cup peas (fresh or frozen)
- 1 sausage
- 1/4 onion
- 1 packet saffron
- 1/4 cup white wine
- vegetable broth
- butter
- extra virgin olive oil
- salt
Tools
- Casserole
- Pan
- Small pot
Preparation
Clean the onion, chop it, and sauté briefly in a pan with a drizzle of oil. Add the sausage, peeled and crumbled by hand, and let it brown.
Deglaze with the white wine, then add the peas and lightly salt.
Moisten with a little broth and cook for a few minutes until the peas are tender.
In a separate casserole, toast the rice dry, without adding oil (1).
Pour in a couple of ladles of broth and cook for about ten minutes.
Add the peas with the sausage and stir (2). Continue cooking for another 8-10 minutes, then add the saffron, dissolved in a ladle of broth (3).
Finish cooking, stirring frequently, until the rice is ready. It will take another 4-5 minutes, depending on the variety used.
Turn off the stove and stir in a small knob of butter, or a tablespoon of spreadable cheese.
The risotto with peas, sausage, and saffron is ready, serve it on plates and enjoy… bon appétit!
Tips and Notes
Use a high-quality rice suitable for risotto, such as Carnaroli or Vialone Nano.
You can use fresh or frozen peas.
FAQ (Questions and Answers)
Can I omit the saffron?
Sure, you can omit it or replace it with turmeric to still give it a yellow color.
