Spring Sausage Risotto
1 pkg Mulay’s British Bangers, cut into 1” pieces
1 bunch of asparagus spears (15 to 20), trimmed and chopped into 1 1/2-inch pieces
1 c peas (frozen ok)
2T olive oil
¼ c butter
2 leeks, sliced thin
2 cloves garlic, minced
1 c arborio rice
1 c white wine
2 T lemon juice
1 T lemon zest
4 c vegetable stock (1 box)
Sea salt and black pepper, to taste
1/2 c pecorino Romano, grated fine
1 T fresh Italian flat leaf parsle
1 t Red Pepper flakes (optional)
Bring a medium skillet of water to boil. Add the asparagus spears and peas, cover. Reduce heat to low and steam for 4 minutes, until just tender with some crunch. Remove from the pan, run under cold water to stop cooking further. Set aside.
In the same skillet heat 2T olive oil, sauté sausage over medium high heat, stirring frequently until done, apx 8 min. Set aside
Heat butter in a large saucepan over medium heat. Add the leeks cook for 5 minutes, until soft. Add the garlic and cook for another 2 minutes.
Add the rice, stirring constantly for about two minutes. Lower the heat to medium-low. Add the white wine, lemon juice, zest, stirring gently, constantly until the wine has been absorbed.
Add a cup of stock to the pan, stirring until absorbed. Continue adding stock in, ½ c at a time, stirring until the stock is absorbed. Repeat until broth is gone. You may need to add another cup of broth or water to make the rice creamy and soft. Tasting will tell you! When the rice is tender but still has some chew, stir in the cheese, along with salt and pepper and red pepper to taste.
Stir the Sausage, asparagus and parsley into the rice and heat through over low. Serve immediately.