Italian Chicken Sausage Risotto

• 1 tablespoon olive oil
• 1 (16 ounce) package al fresco All Natural Sweet Italian Chicken Sausage
• 1 cup chopped sweet onion
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon dried thyme
• 1 1/4 cups Arborio rice
• 1 cup Chardonnay or other dry white wine
• 3 1/2 cups chicken broth, low-sodium
• 1 cup frozen petite sweet peas
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper

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.
6. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes.
7. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes.
8. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout.
9. Season with 1/4 teaspoon black pepper.
10. Garnish with parsley and additional cheese.
11. Serve immediately.

olive oil, sausage, sweet onion, fresh garlic, thyme, arborio rice, white wine, chicken broth, frozen petite sweet peas, parmesan cheese, ground black pepper

Taken from allrecipes.com/recipe/italian-chicken-sausage-risotto/ (may not work)