Pork Sausage & Tomato Risotto

🥘 Ingredients

• Tuscan Heat Spice
  1 tsp
• arborio rice
  1 c
• black pepper
  1 tsp
• butter
  3 tbsp
• chicken stock concentrate
  1 unit
• italian pork sausage
  200 g
• lemon
  1 unit
• olive oil
  2 tbsp
• onion
  1 unit
• parmesan cheese
  ¼ cup
• salt
  1 tsp
• sugar
  1 tsp
• tomato
  1 unit
• water
  4 c
• zucchini
  2 unit

🍳 Cookware

• large pan
• medium bowl

1. 

   1

   Remove italian pork sausage from casing and discard. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking into pieces, until browned and cooked through ⏱️ 4 minutes . Turn off heat. Transfer sausage to a paper-towel-lined plate, keeping oil in the pan.

   italian pork sausage: 200 g, olive oil: 2 tbsp
2. 

   2

   Wash and dry produce. Halve and thinly slice onion . Dice tomato .

   onion: 1 unit, tomato: 1 unit
3. 

   3

   Heat the pan over medium heat. Add 1 tbsp of butter , sliced onion, ½%tsp of sugar , and a big pinch of salt and black pepper . Cook, stirring, until onion is softened ⏱️ 5 minutes . Add arborio rice and Tuscan Heat Spice . Cook, stirring, until grains are translucent ⏱️ 1 minute . Stir in tomato and ½%cup of water , scraping up browned bits.

   butter: 3 tbsp, sugar: 1 tsp, salt: 1 tsp, black pepper: 1 tsp, arborio rice: 1 c, Tuscan Heat Spice: 1 tsp, water: 4 c
4. 

   4

   Measure 4 cups of hot water. Add chicken stock concentrate and ½%cup hot water to the pan. Bring to a simmer and cook, stirring, until liquid is mostly absorbed. Repeat with remaining water, adding ½%cup at a time, until rice is al dente and creamy ⏱️ 25 minutes .

   chicken stock concentrate: 1 unit
5. 

   5

   While risotto cooks, trim ends from zucchini . Using a peeler, shave lengthwise into ribbons, discarding the seedy 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, lemon zest, salt, and pepper.

   zucchini: 2 unit, lemon: 1 unit
6. 

   6

   Once risotto is done, stir in sausage, parmesan cheese , and 2 tbsp of butter. Season with salt and pepper. Divide between bowls. Top with zucchini ribbons and serve with remaining lemon wedges.

   parmesan cheese: ¼ cup