Pea Andouille Risotto

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Savvy Eats


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1 pound andouille sausage

1 1/2 cup chopped onion

1 tablespoon extra virgin olive oil

1/4 cup dry white wine

1 1/2 cups arborio rice

3 cups low-sodium vegetable or chicken stock

4 cups water

2 tablespoons butter

1 1/2 cups frozen peas, defrosted

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