Spring Risotto Primavera with Crispy Lamb Sausage

9 May

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I got inspiration for this dish from last month’s Food & Wine. This dish screams Spring with every bite! While the sausage and risotto pair perfectly together, feel free to mix and match these recipes in with others. The risotto would be great with a poached egg.

Time: 1 hour                     Serves: 4

Ingredients


  • Risotto


  • 1/2 cup cherry, grape, or mini heirloom tomatoes – halved
  • 1 large carrot, peeled then shaved into ribbons with veggie peeler
  • 1 parsnip, peeled then shaved into ribbons with veggie peeler
  • olive oil
  • sea salt & black pepper, to taste
  • 1 bunch asparagus tops (reserve rest for another use)
  • 1 cup cubed yellow summer squash
  • 1/4 pound baby bella mushrooms, quartered
  • 2 cloves garlic, minced
  • 3 small leeks, cleaned well cut in half and sliced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 3 cups chicken stock
  • red pepper flakes
  • 1 tbsp lemon zest
  • 1 cup fresh peas
  • 1 small bunch green onions, bottom white and light green parts only – chopped
  • 1 cup packed pea shoots
  • 1/4 cup assorted herbs, such as basil, chervil, chives, mint, parsley, and tarragon – chopped
  • grated Parmigiano Reggiano
  • toasted pine nuts – for garnish
  • chive blossoms – for garnish
  • Sausage


  • 1 fennel bulb, minced – reserve fronds for garnish
  • 6 cloves garlic, minced
  • olive oil
  • 2 tbsp chopped rosemary
  • 1 tsp crushed red pepper (more or less to taste)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 slices bread, cubed (I used Udi’s Gluten Free Sandwich Bread)
  • 3 tbsp milk
  • 1 pound ground lamb

How to make it


  • Risotto


  • Preheat oven to 400F. Toss tomatoes in olive oil and season with salt and pepper. Place on a lined baking sheet and roast in oven for about 25 minutes.
  • Rub parsnip and carrot ribbons with olive oil and season with salt and pepper. Place on a wire rack and bake in oven for 6-8 minutes until dry & crisp but not too brown.
  • Toss asparagus in olive oil and season with salt and pepper. Place on a lined baking sheet and roast in oven for about 10 minutes until charred and tender.
  • Place 1 tbsp olive oil each into 2 large skillets over medium-high heat. Add mushrooms and zucchini to one, and leeks to the other. Season each with salt. Cook stirring for about 6-8 minutes.
  • Add garlic to mushrooms and zucchini. Cook an additional 2 minutes, then remove from heat.
  • Add risotto to leeks once tender, about 4 minutes. Cook until all risotto is coated with oil and is lightly toasted 1-3 minutes.
  • Add white wine and cook, stirring, until no liquid remains, about 2-3 minutes. Begin adding broth 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed before adding more. This process takes about 20 minutes in total. Rice should be creamy (not mushy) and slightly firm in the center.
  • Add red pepper flakes, lemon zest, cheese, peas, and green onions.
  • Add roasted tomatoes, roasted asparagus, squash, mushrooms, garlic, and pea shoots.
  • Top with cooked crispy lamb sausage and garnish with parsnip and carrot chips, fennel fronds, chive blossoms, and toasted pine nuts.
  • Sausage


  • Coat the bottom of a large skillet over medium-high heat. Add fennel and cook, stirring occasionally, for about 8 minutes. Add garlic and cook an additional 2 minutes. Set aside to cool
  • Combine bread cubes and milk. Allow to absorb as fennel cooks.
  • Combine cooked fennel and garlic, soaked bread cubes, seasonings, and lamb. Form into four 1″ logs.
  • Heat a cast iron grill pan rubbed with olive oil over medium-high heat. Cook lamb until browned on all sides, turning every 2 minutes – about 8 in total. Let rest for a few minutes before slicing.
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