Instructions

In a heavy, large dutch oven or saucepan, heat oil over medium heat. Saute sausage and onion until onion is translucent, about 3 minutes. Add garlic and thyme and cook until garlic is fragrant, about 30 seconds. Add rice and wine, stir 1-2 minutes or until wine is absorbed. Stir in 3 cups broth. Lower heat to medium-low and simmer uncovered until broth is absorbed, stir occasionally for about 15 minutes. Continue adding stock, 1/4 cup at a time, stirring until liquid is absorbed and rice is tender and creamy, about 5 minutes. Stir in peas and 1/4 cup Parmesan, cook 1 minute or until heated throughout. Season with 1/4 tsp black pepper. Garnish with parsley and remaining cheese. Serve immediately.