Sausage and Peas Risotto with Tomato Salad

Okay, time to change it up- how about some Italian fare? Lets start with some delicious risotto?? Don’t be intimidated, at all.. it is not as hard as it looks- definitely try it.. especially with all the lovely tomatoes in the farmers market…

Tomato Salad

• 2 cups cherry tomatoes, cut in half
• 1 tablespoon extra virgin olive oil
• Salt
• 1 garlic clove, crushed

Add the tomatoes to a medium bowl. Add the olive oil, salt and garlic. Mix well and let sit while the risotto cooks.

• 2 tablespoons extra virgin olive oil
• 1 pack chicken sausage, casings off and crumbled
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• 1 tablespoon fresh thyme, chopped
• 1 cup Arborio rice
• ½ cup white wine (Sauvignon Blanc)
• 4 cups chicken broth, heated
• Salt
• 1 cup frozen peas
• ½ cup half and half
• ½ cup grated Pecorino Romano cheese

Heat a heavy saucepan with the olive oil. Add the crumbled sausage and sauté on high heat, stirring constantly for 3 to 4 minutes. Add the shallot, garlic and thyme. Saute for another 2 to 3 minutes. Add the rice and white wine. Stir and cook for a minute. Start adding the hot broth a ladle at a time while stirring. Add more broth as the liquid cooks off. Continue to cook until the rice is al dente- about 20 minutes. Add salt, frozen peas, half and half and the cheese. Continue to stir on low heat until the peas are heated through. Check for seasonings and serve hot with tomato salad.