Italian Sausage Risotto

A quick and creamy risotto.

• Ready In: 42 mins
• Serves: 4

Ingredients

• 1⁄2 lb mild Italian sausage or 1⁄2 lb hot Italian sausage, casing removed
• 2  cloves garlic, finely chopped
• 1  chopped onion
• 1  chopped zucchini
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1 1⁄2 cups arborio rice
• 3 1⁄2 cups  chicken stock
• 1  chopped tomato
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons fresh parsley, chopped

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.