Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sausage and zucchini risotto. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Sausage and zucchini risotto is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Sausage and zucchini risotto is something that I’ve loved my entire life.
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. Heat oil in large nonstick skillet over medium-high heat.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have sausage and zucchini risotto using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sausage and zucchini risotto:
- Make ready Olive oil
- Take 1 small onion
- Make ready 1 carrot
- Take 1 celery rib
- Make ready 3-4 sausages (depending on the size)
- Get 3 zucchini
- Make ready 1 l broth
- Prepare 320 gr rice
- Take 1 glass white wine
- Take Salt
- Take Pepper
- Get 1 knob butter
- Get Parmesan
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. Remove from the pan and set aside.
Instructions to make Sausage and zucchini risotto:
- Prepare a soffritto with the onion, the carrot and the celery rib.
- Add sausages (without their skin).
- When the sausage is done add the zucchini.
- When zucchini lose their liquid and are done, add the rice.
- Toast until rice becomes transparent at high heat, then add the wine.
- 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.
- Add the butter and parmesan and let covered 5 minutes.
- 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
Add garlic, onion, zucchini, oregano, salt and pepper. 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’s going to wrap this up with this exceptional food sausage and zucchini risotto recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!