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Risotto with Peas, Carrots, Celery Root and Sausage

This is the kind of hearty, family-friendly recipe you should keep on hand during the cold weather.

Serves 4
Ready in 40 mins
Prep time 5 mins
Cooking time 35 mins
692 calories per serving


> 1/2 celery root
> 1 lb (1/2 bag) carrots
> 1 large red onion
> 4 cups low-sodium chicken stock
> 2 tbsp olive oil
> 1 1/3 cups Arborio rice
> 1/2 cup dry white wine, or broth
> 8 oz smoked sausage, sliced
> 8 oz package frozen peas


Peel the celery root and cut into ½-inch cubes. Halve the carrots lengthwise and cut into ¼-inch slices. Chop the onion.
In a saucepan, bring the chicken stock to a boil. Keep warm. Heat the oil in a heavy saucepan over low heat and sauté the onion for 2 min.
Turn the heat to medium and add the celery root and carrots. Sauté for 2 min.
Add the rice and sauté, stirring, until the grains are translucent, about 3 min.
Pour in the wine and stir until almost completely absorbed by the rice.
Add a ladleful of stock and stir until absorbed. Continue adding small amounts of stock, stirring continuously, for 15 min., waiting until stock is absorbed before adding more.
Add the sausage and peas and continue cooking, adding stock as necessary, until risotto is al dente, about 5 min. Season with salt (in moderation) and pepper

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