Creamy Zucchini & Pork Sausage Risotto

🥘 Ingredients

• Italian Pork Sausage
  18 oz
• Parmesan cheese
  6 tbsp
• arborio rice
  1.5 c
• black pepper
  1 tsp
• chicken stock concentrate
  4 unit
• cooking oil
  1 tsp
• cream sauce base
  8 oz
• salt
  1 tsp
• sun-dried tomato paste
  2 oz
• water
  5 c
• zucchini
  2 unit

🍳 Cookware

• medium pot
• large pan
• small bowl

1. 

   1

   In a medium pot , bring water to a boil, then reduce to a low simmer (for 4 servings, use a large pot and 8 cups water). Wash and dry produce. Trim and quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces.

   water: 5 c, zucchini: 2 unit
2. 

   2

   Remove Italian Pork Sausage * from casing if necessary; discard casing. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and almost cooked through, 2-4 minutes.

   Italian Pork Sausage: 18 oz, cooking oil: 1 tsp
3. 

   3

   Add zucchini; cook, stirring constantly, until zucchini is tender and sausage is cooked through, 2-4 minutes more. Turn off heat; using a slotted spoon, transfer sausage and zucchini to a paper towel-lined plate. Reserve pan.
4. 

   4

   In a small bowl , whisk together sun-dried tomato paste , 1 TBSP hot water (2 TBSP for 4 servings), and a pinch of salt . TIP: You can use hot water from the tap or the simmering water from Step 1.

   sun-dried tomato paste: 2 oz, salt: 1 tsp
5. 

   5

   Heat a drizzle of oil in pan used for sausage under medium heat. Add arborio rice and cook, stirring frequently, until translucent, 1-2 minutes. Season with salt and black pepper .

   arborio rice: 1.5 c, black pepper: 1 tsp
6. 

   6

   Add chicken stock concentrate and 1 cup simmering water to pan with rice. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water, adding 1/2 cup at a time and stirring until liquid has absorbed, until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. Reduce heat to medium low. Stir in cream sauce base and half of the Parmesan cheese . Cook, stirring occasionally, until risotto thickens and cream sauce is incorporated, 2-4 minutes.

   chicken stock concentrate: 4 unit, cream sauce base: 8 oz, Parmesan cheese: 6 tbsp
7. 

   7

   Remove risotto from heat and stir in sausage and zucchini. Taste and season with salt and pepper.
8. 8

   Divide risotto between shallow bowls. Dollop with sun-dried tomato topping and sprinkle with remaining Parmesan. Serve. Pork Sausage is fully cooked when internal temperature reaches 160 degrees F.