Shrimp, Pea & Zucchini Risotto

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• arborio rice
  1.5 c
• black pepper
  1 tsp
• butter (divided)
  7 tbsp
• chicken stock concentrate
  4 unit
• lemon
  1
• olive oil
  2 tsp
• peas
  8 oz
• salt
  1 tsp
• sausage
• shallot
  2 unit
• water
  4 c
• zucchini
  2 unit

🍳 Cookware

• large pan
• large pan
• medium

1. 

   1

   Remove sausage from casing if necessary; discard casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add ???? Wait we need "Add sausage" but we already mentioned sausage ; use plain "Add sausage" (maybe "the sausage"). Need rephrase:

   sausage, olive oil: 1 tsp, sausage
2. 

   2

   Remove sausage from casing if necessary; discard the casing. Heat a large drizzle of olive oil in a large pan . Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes. Turn off heat; using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in the pan as possible.

   sausage, olive oil: 1 tsp
3. 

   3

   Meanwhile, wash and dry produce. Halve, peel, and mince shallot . Trim zucchini ; grate on the largest holes of a box grater. Zest and quarter lemon . In a medium pot, combine water (7 cups for 4 servings) and chicken stock concentrate ; bring to a boil, then reduce to a low simmer. You'll use the simmering stock in step 4.

   shallot: 2 unit, zucchini: 2 unit, lemon: 1, water: 4 c, chicken stock concentrate: 4 unit
4. 

   4

   Melt butter in a pan used for sausage over medium heat. Add shallot and zucchini; season with salt and black pepper . Cook, stirring, until softened, 2-3 minutes.

   butter: 7 tbsp (divided), salt: 1 tsp, black pepper: 1 tsp
5. 

   5

   Add arborio rice and 1 cup simmering stock to pan with shallot and zucchini; stir until liquid has mostly absorbed. Repeat with remaining stock, adding 1/2 cup at a time and stirring until liquid has mostly absorbed, until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

   arborio rice: 1.5 c
6. 

   6

   Once risotto is done, stir in sausage, peas , half the Parmesan cheese , 2 tbsp butter (3 tbsp for 4 servings), and a squeeze of lemon juice to taste. Season generously with salt and pepper.

   peas: 8 oz, Parmesan cheese: 6 tbsp
7. 7

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