Pork Sausage, Pea & Zucchini Risotto

🥘 Ingredients

• arborio rice
  1 c
• black pepper
  1 tsp
• butter
  4 tbsp
• chicken stock concentrate
  1 unit
• italian pork sausage (remove from casing if necessary and discard casing)
  2 link
• lemon (zested and cut into wedges)
  1 unit
• olive oil
  1 tbsp
• parmesan cheese (grated)
  ¼ cup
• peas (rinsed)
  ½ cup
• salt
  1 tsp
• shallot (halved and thinly sliced)
  1 unit
• zucchini (halved and sliced into half-moons)
  1 unit

🍳 Cookware

• large pan

1. 

   1

   italian pork sausage .

   italian pork sausage: 2 link (remove from casing if necessary and discard casing)
2. 

   2

   Wash and dry zucchini , shallot , peas , lemon , parmesan cheese , arborio rice , chicken stock concentrate , olive oil , butter , salt , black pepper .

   zucchini: 1 unit (halved and sliced into half-moons), shallot: 1 unit (halved and thinly sliced), peas: ½ cup (rinsed), lemon: 1 unit (zested and cut into wedges), parmesan cheese: ¼ cup (grated), arborio rice: 1 c, chicken stock concentrate: 1 unit, olive oil: 1 tbsp, butter: 4 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat olive oil in a large pan over medium-high heat. Add sausage, breaking into bite-sized pieces, and cook until browned ⏱️ 5 minutes . Transfer to a bowl. Melt 2 tbsp butter in the pan over medium heat. Add shallot and zucchini; season with salt and pepper. Cook, stirring, until softened ⏱️ 2 minutes .
4. 

   4

   Add arborio rice and chicken stock concentrate (dissolved in 1 cup simmering water) to pan with shallot and zucchini; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy ⏱️ 25 minutes .
5. 

   5

   Once risotto is done, stir in sausage, peas, half the parmesan, remaining butter, and a squeeze of lemon juice to taste. Season generously with salt and pepper.
6. 

   6

   Divide risotto between bowls. Top with lemon zest and remaining parmesan. Serve with remaining lemon wedges on the side.