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Ingredients
| italian sausage: 8 oz (casings removed) |
| garlic: 2 cloves (minced) |
| onions: 1 (chopped) |
| zucchini squash: 1 whole squash (chopped) |
| dried oregano (ground): 1/2 tsp |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| white rice: 1 1/2 cups |
| chicken stock: 3 1/2 cups |
| red tomatoes: 1 (chopped) |
| grated parmesan cheese: 1/4 cup |
| parsley: 2 Tbl (chopped) |
Easy Sausage Parmesan Risotto
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- In a large saucepan, cook the sausage over medium-high heat, breaking up with a spoon, until browned, about 4 minutes.
- Drain off the fat.
- Add the garlic, onion, zucchini, oregano, salt and pepper and cook over medium heat, stirring often, until the vegetables are softened, about 3 minutes.
- Add the rice, stirring to coat.
- Add 3 cups of the stock and bring to a boil.
- Reduce the heat to medium-low.
- Cover and simmer, stirring once, for 15 minutes.
- Add the remaining stock.
- Simmer, stirring often, until moist and creamy, 5 minutes.
- Stir in the tomato, parmesan and parsley.