Italian Chicken Sausage Risotto

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Ingredients
• 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 (optional)

Directions
1. In a heavy, large Dutch oven or saucepan, heat oil over medium heat. Sauté sausage and onion until onion is translucent, about 3 minutes.
2. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds.
3. Add rice and wine; stir 1-2 minutes or until wine is absorbed.
4. Stir in 3 cups broth. Lower heat to medium-low and simmer, uncovered, until broth is absorbed, stirring occasionally, for about 15 minutes.
5. Continue adding stock, 1/4 cup at a time, stirring until liquid is adsorbed and rice is tender and creamy, about 5 minutes.
6. Stir in peas and 1/4 cup Parmesan; cook 1 minute or until heated throughout.
7. Season with 1/4 tsp black pepper. Garnish with parsley and remaining cheese. Serve immediately.

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