Creamy Zucchini & Pork Sausage Risotto

🥘 Ingredients

• arborio rice
  1 c
• black pepper
  1 tsp
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• cream sauce base
  1 unit
• italian pork sausage
  6 oz
• parmesan cheese
  3 tbsp
• salt
  1 tsp
• sun-dried tomato paste
  1 tbsp
• zucchini
  10 oz

🍳 Cookware

• medium pot
• large pan
• small bowl

1. 

   1

   In a medium pot , bring 5%cup water to a boil, then reduce to a low simmer. You will use the simmering water later.
2. 

   2

   Wash and dry produce. Trim and quarter zucchini lengthwise, then cut crosswise into ½-inch-thick pieces.

   zucchini: 10 oz
3. 

   3

   Remove italian pork sausage from casing if necessary and discard casing. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and almost cooked through ⏱️ 3 minutes . Add zucchini and cook, stirring constantly, until zucchini is tender and sausage is cooked through ⏱️ 3 minutes more. Turn off heat. Using a slotted spoon, transfer sausage and zucchini to a paper-towel-lined plate. Reserve pan.

   italian pork sausage: 6 oz, cooking oil: 1 tbsp
4. 

   4

   Meanwhile, in a small bowl , whisk together sun-dried tomato paste , 1%tbsp hot water, and a pinch of salt . TIP: You can use hot water from the tap or the simmering water from Step 1.

   sun-dried tomato paste: 1 tbsp, salt: 1 tsp
5. 

   5

   Heat a drizzle of oil in the pan used for sausage over medium heat. Add arborio rice and cook, stirring frequently, until translucent ⏱️ 2 minutes . Season with salt and black pepper .

   arborio rice: 1 c, black pepper: 1 tsp
6. 

   6

   Add chicken stock concentrate and 1%cup simmering water to pan with rice. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water, adding ½%cup at a time and stirring until liquid has absorbed, until rice is al dente and mixture is creamy ⏱️ 25 minutes . TIP: Depending on the size of your pan, you may need a little more or a little less liquid. Reduce heat to medium-low. Stir in cream sauce base and half the parmesan cheese . Cook, stirring occasionally, until risotto thickens and cream sauce is incorporated ⏱️ 3 minutes .

   chicken stock concentrate: 1 unit, cream sauce base: 1 unit, parmesan cheese: 3 tbsp
7. 

   7

   Remove risotto from heat and stir in sausage and zucchini. Taste and season with salt and pepper if desired.
8. 8

   Divide risotto between shallow bowls. Dollop with sun-dried tomato topping and sprinkle with remaining parmesan. Serve.