Pork Sausage, Pea & Zucchini Risotto

🥘 Ingredients

• black pepper
  1 tsp
• butter
  7 tbsp
• chicken stock concentrate
  4 unit
• italian pork sausage
  18 oz
• lemon
  1 unit
• olive oil
  1 tsp
• parmesan cheese
  6 tbsp
• peas
  8 oz
• salt
• shallot
  1 tbsp, 2 unit
• water
• zucchini
  2 unit

🍳 Cookware

• large
• slotted
• box grater
• medium pot
• large

1. 

   1

   Remove italian pork sausage from casing if necessary; discard casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 5-7 minutes . Turn off heat. Using a slotted spoon, transfer sausage to a paper-towel-lined plate, keeping as much oil in pan as possible.

   italian pork sausage: 18 oz, olive oil: 1 tsp
2. 

   2

   Meanwhile, wash and dry produce. Halve, peel, and mince shallot . Trim zucchini ; grate on the largest holes of a box grater . Zest and quarter lemon . In a medium pot , combine 4 cups water (7 cups for 3 servings) and chicken stock concentrate ; bring to a boil, then reduce to a low simmer. (You’ll use the simmering stock in Step 4.)

   shallot: 2 unit, zucchini: 2 unit, lemon: 1 unit, water, chicken stock concentrate: 4 unit
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium heat. Add shallot (the panshare from Step 1) and zucchini. Season with salt and pepper. Cook, stirring, until softened, 2-3 minutes. Pour in 4 cups water, stock concentrates, and rice. Reduce heat to a gentle boil. Cook ⏱️ 25-30 minutes until the rice is al dente and the mixture is creamy, stirring frequently. TIP: Depending on the size of your pan, you may need a little more or a little less liquid.

   shallot: 1 tbsp
4. 

   4

   Once risotto is cooked, stir in the sausage, remaining part of the zucchini mixture, and add peas . Add parmesan cheese , with half stirred in now and the rest reserved for topping, and 2 TBSP butter (4 TBSP for 4). Squeeze half the lemon juice into the pot. Season generously with salt and black pepper .

   peas: 8 oz, parmesan cheese: 6 tbsp, butter: 7 tbsp, salt, black pepper: 1 tsp
5. 

   5

   Divide risotto between bowls. Top with remaining grated Parmesan, the zest of the remaining lemon, and a few more twists of pepper. Serve with extra lemon wedges on the side.