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Bring the broth to a simmer in a small saucepan. Cover and set aside.
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Over medium heat, saute the sausage in 2 tsp of olive oil until golden brown, then remove and set aside (depending on your pan, you made need to do this in two batches to avoid overcrowding).
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Saute the onion in the remaining 2 tsp of olive oil, with a pinch of salt. After about 2 minutes, add the rice. Cook for one more minute while stirring (the rice should start to get translucent around the edges).
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Stir in 1 & 1/2 cups of hot broth to the rice, and reduce heat to low. Cover and cook for about 14 minutes, until the liquid has been absorbed. Stir once, approximately halfway through.
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Add in 1/2 cup hot broth and stir vigorously and continually until the liquid is absorbed (about 3 minutes). Add the peas, and the remaining 1/4 cup of broth. Continue cooking and stirring until risotto is creamy and rice is al dente (about 3 more minutes).
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Remove from heat, stir in the sausage, then let sit for 2 minute. Stir in the Parmesan, butter, and lemon juice. Add salt and pepper to taste. Serve, with extra Parmesan sprinkled on top. Enjoy!