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Fresh lemon risotto with sugar snaps, peas and beef sausages

  • 45 mins
  • Easy
  • Gluten-free
  • Microwave
  • Renske

Ingredients

Directions

Hmm, risotto… always delicious! This dish is also incredibly versatile, as you can make it with almost any flavor you can imagine. This time I opted for a fresh version with lemon and sugar snaps, which is a real treat in summer.

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Steps

1

Add the shallot, garlic and 2 tsp fennel powder in an oven dish, along with the butter. Place at the bottom of a steam oven and simmer for 5 minutes at STEAM 1, or in the MICROWAVE OVEN at 440W.

2

Then add the rice, white wine, pepper and salt to taste and the zest and juice of the lemon. Cook for 12 minutes on the same setting.

3

Meanwhile, cut the beef sausages into slices of about 0.5 cm. Heat some oil in a pan and add 1 teaspoon of fennel powder. Fry the pieces of beef sausages until they are crispy and well cooked.

4

Take out the risotto after 12 minutes, stir in the vegetable stock and steam for another 8 minutes or use microwave power at 440W.

5

Meanwhile, cut the sugar snaps into very small strips.

6

Add the sugar snaps and peas to the risotto and stir well. Steam for another 4 minutes.

7

Now add the beef sausage and parmesan and let the risotto rest for 2-3 minutes in the oven.

8

Serve with lemon wedges and freshly grated parmesan.
Bon appetite!

Enjoy

Fresh lemon risotto with sugar snaps, peas and beef sausages

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Renske

Renske

I am a foodblogger of conscious and good tasting food, cooking with healthy, fresh and seasonal ingredients makes me the happiest girl on the planet!

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