Italian Sausage Risotto

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A quick and creamy risotto.

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Steps

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In a large frying pan , cook sausage over medium-high heat , breaking into small pieces , approximately 4 minutes or until browned.

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Drain.

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Add garlic , onion , zucchini , oregano , salt and pepper.

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Continue to cook over medium heat , stirring often , approximately 3 minutes or until the vegetables are softened.

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Add rice.

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Mix well.

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Add 3 cups chicken stock.

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Bring to a boil.

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Reduce heat to medium-low.

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Cover , cook for 15 minutes , stirring once.

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Add the remainder of the chicken stock , stirring often and simmer approximately 5 minutes or until rice is tender and creamy.

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Add tomato , parmesan cheese and parsley.

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Stir.

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Serve immediately.

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Ingredients

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mild italian sausage, garlic, onion, zucchini, dried oregano, salt, fresh ground black pepper, arborio rice, chicken stock, chopped tomato, parmesan cheese, fresh parsley