Pork Sausage & Tomato Risotto

🥘 Ingredients

• Parmesan cheese
  ¼ cup
• arborio rice
  ¾ cup
• black pepper
• butter
  3 tbsp
• chicken stock concentrate
  1 unit
• italian pork sausage
  9 oz
• lemon
  1
• olive oil
• onion
  1
• salt
• sugar
  ½ tsp
• tomato
  1
• tuscan heat spice
  1 tbsp
• water
  4 c, ½ cup
• zucchini
  1

🍳 Cookware

• large pan
• slotted spoon
• medium bowl

1. 

   1

   Remove sausage from casing; discard casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add italian pork sausage and cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4-6 minutes . Turn off heat. Using a slotted spoon , transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.

   olive oil, italian pork sausage: 9 oz
2. 

   2

   While sausage cooks, wash and dry all produce. Halve onion ; peel and thinly slice one half (save remaining half for another use; for 4 servings, slice whole onion). Dice tomato .

   onion: 1, tomato: 1
3. 

   3

   Heat pan used for sausage over medium heat. Add butter , sliced onion, sugar (1 tsp for 4 servings), and a big pinch of salt and black pepper . Cook, stirring, until onion is softened, ⏱️ 5-7 minutes . Add arborio rice and tuscan heat spice . Cook, stirring, until grains are translucent, ⏱️ 1-2 minutes . Stir in tomato and water , scraping up any browned bits from bottom of pan.

   butter: 1 tbsp, sugar: ½ tsp, salt, black pepper, arborio rice: ¾ cup, tuscan heat spice: 1 tbsp, water: ½ cup
4. 

   4

   Meanwhile, measure water hot water (7 cups for 4 servings). Add chicken stock concentrate and ½ cup hot water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, ⏱️ 25-30 minutes . TIP: You might not use all of the water.

   water: 4 c, chicken stock concentrate: 1 unit
5. 

   5

   While risotto cooks, trim ends from zucchini . Using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Zest and quarter lemon . Add a big squeeze of lemon juice to a medium bowl . Toss in zucchini ribbons, a drizzle of olive oil, and lemon zest to taste. Season with salt and pepper.

   zucchini: 1, lemon: 1
6. 

   6

   Once risotto is done, stir in sausage, Parmesan cheese , and butter (3 TBSP for 4 servings). Season with salt (we used ½ tsp kosher salt; 1 tsp for 4) and pepper. Divide risotto between bowls or plates. Top with zucchini ribbons or serve on the side, along with remaining lemon wedges.

   Parmesan cheese: ¼ cup, butter: 2 tbsp