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Prep Time: 15 Minutes Cook Time: 27 Minutes |
Ready In: 42 Minutes Servings: 4 |
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A quick and creamy risotto. Ingredients:
1/2 lb mild italian sausage or 1/2 lb hot italian sausage, casing removed |
2 cloves garlic, finely chopped |
1 chopped onion |
1 chopped zucchini |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 1/2 cups arborio rice |
3 1/2 cups chicken stock |
1 chopped tomato |
1/4 cup grated parmesan cheese |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a large frying pan, cook sausage over medium-high heat, breaking into small pieces, approximately 4 minutes or until browned.
2. Drain.
3. Add garlic, onion, zucchini, oregano, salt and pepper.
4. Continue to cook over medium heat, stirring often, approximately 3 minutes or until the vegetables are softened.
5. Add rice.
6. Mix well.
7. Add 3 cups (750 ml) chicken stock.
8. Bring to a boil.
9. Reduce heat to medium-low.
10. Cover, cook for 15 minutes, stirring once.
11. Add the remainder of the chicken stock, stirring often and simmer approximately 5 minutes or until rice is tender and creamy.
12. Add tomato, Parmesan cheese and parsley.
13. Stir.
14. Serve immediately.
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