Total Time
42mins
Prep 15 mins
Cook 27 mins

A quick and creamy risotto.

Ingredients Nutrition

Directions

  1. In a large frying pan, cook sausage over medium-high heat, breaking into small pieces, approximately 4 minutes or until browned.
  2. Drain.
  3. Add garlic, onion, zucchini, oregano, salt and pepper.
  4. Continue to cook over medium heat, stirring often, approximately 3 minutes or until the vegetables are softened.
  5. Add rice.
  6. Mix well.
  7. Add 3 cups (750 ml) chicken stock.
  8. Bring to a boil.
  9. Reduce heat to medium-low.
  10. Cover, cook for 15 minutes, stirring once.
  11. Add the remainder of the chicken stock, stirring often and simmer approximately 5 minutes or until rice is tender and creamy.
  12. Add tomato, Parmesan cheese and parsley.
  13. Stir.
  14. Serve immediately.
Most Helpful

4 5

I totally agree with stephanierndos' use of green and red bell peppers. I find their flavour really adds to the dish. I also added a little crushed red pepper for some extra kick. I could have gone with spicy italian sausage, but it would have been too much for my girlfriend who dislikes spicy food. Fantastic recipe.

4 5

Very good!!! I used sweet italian turkey sausage and red & green bell pepper slices along with onion. Also, we followed the directions on the Arborio rice package - which instructs you to slowly simmer and stir continually - very yummy indeed, thank you!