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Morliny-style risotto with sausage, green peas, and tomatoes

30 min

Risotto with sausage — at the meeting point of two cultures.

If you want something with a bit of “oomph” for lunch, risotto with sausage will be perfect, especially when you take care of the right garnish. Risotto is a spaghetti with Asian roots, so a great alternative to pasta enthusiasts.

So regardless of whether you are crazy for fusilli, or if your home is decorated with farfalli, we guarantee that this is the dish to die for, the preparation of which takes only half an hour. Rice and sausage? You don’t even know how good it is!


  • Half a pack of ham sausage from Morliny (2–3 sausages)
  • 2 cups of rice for risotto, e.g. carnaroli, arborio
  • About 2 litres of broth
  • 1 cup of frozen peas
  • 1 onion
  • A handful of cherry tomatoes
  • A handful of chopped chives
  • 50 g (1.8 oz) of Parmesan cheese
  • 1 large tablespoon of butter
  • 1 glass of white dry wine
  • Frying oil
  • Salt and pepper to taste


Step 1

Finely dice the onion. Dice the sausage. Chop the chives and cut the cherry tomatoes in halves.

Step 2

Heat the olive oil in a medium pot with a large bottom. Put in the diced sausage and fry until it’s brown. Add the onion and fry until it glazes. Then add dry rice and fry it for 1–2 minutes, stirring continuously.

Step 3

Pour white wine into the pot and wait for it to evaporate. Then add the broth so that it covers the rice and cook on medium power, stirring occasionally. When the liquid has evaporated, add another portion, etc. After about 5 minutes of cooking, add the frozen peas.

Step 4

At the end of cooking, when the rice is almost cooked, but is still al dente — add butter, grated Parmesan cheese, chopped chives, and cherry tomatoes. Mix thoroughly and set aside for about 5–10 minutes. Season with salt and pepper.