Sausage and zucchini risotto
Sausage and zucchini risotto

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sausage and zucchini risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Chicken sausage, cauliflower, zucchini, and Parmesan cheese combine in this creamy and delicious low-carb keto risotto, perfect for any meal. This instant pot zucchini mushroom risotto is an easy-to make side dish that can be also turned into a main, if you like. Rach uses her Cast-Iron Pan with Skillet & Wooden Spoon to make this risotto.

Sausage and zucchini risotto is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Sausage and zucchini risotto is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have sausage and zucchini risotto using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sausage and zucchini risotto:
  1. Take Olive oil
  2. Prepare 1 small onion
  3. Make ready 1 carrot
  4. Get 1 celery rib
  5. Get 3-4 sausages (depending on the size)
  6. Take 3 zucchini
  7. Get 1 l broth
  8. Take 320 gr rice
  9. Take 1 glass white wine
  10. Prepare Salt
  11. Take Pepper
  12. Take 1 knob butter
  13. Get Parmesan

Start off by heating a large shallow skillet to a medium-high heat. Add a little bit of olive oil to the pan. Once the oil is hot, add the sausage. Sauté the sausage until it's super brown and crispy, then flip over.

Steps to make Sausage and zucchini risotto:
  1. Prepare a soffritto with the onion, the carrot and the celery rib.
  2. Add sausages (without their skin).
  3. When the sausage is done add the zucchini.
  4. When zucchini lose their liquid and are done, add the rice.
  5. Toast until rice becomes transparent at high heat, then add the wine.
  6. When the wine evaporates, keep cooking at low heat adding one ladle of broth until the rice is covered. Keep cooking until the rice is done.
  7. Add the butter and parmesan and let covered 5 minutes.
  8. ADVICES AND NOTES: You'll need a rice rich in starch, as always with risotto. You can add chilli peppers in the soffritto if you want it spicey

Remove from the pan and set aside. Scrape the rice into the slow cooker. Add the hot broth, zucchini and salt and cover. The risotto is done when the rice is al dente and most of the liquid has been absorbed. Stir the spinach into the risotto until just wilted.

So that is going to wrap this up for this special food sausage and zucchini risotto recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!