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Zucchini Risotto
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Brief Description
This is a great risotto dish, and one-dish meal, for stealthily hiding vegetables in the meal; delicious!
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Main Ingredient
chicken sausage
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Category: Pork
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Cuisine: Italian
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Vary up the flavor of this dish by using yellow summer squash instead of zucchini or by using different flavor sausages (spinach & feta, andouille, or chipotle flavored).
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Posted By: dealsofsweetness
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Posted On: May 13, 2014
Number of Servings:
Ingredients:
- 2 tablespoons - olive oil
- 3/4 pounds - chicken sausage, or left over roasted chicken (optional)
- 1 - small yellow onion, finely diced
- 1 cups - Arborio or short grain white rice
- 2 - to 5 cups zucchini, finely diced
- 1 cloves - garlic
- 16 ounces - reduced-sodium chicken or vegetable broth
- 3/4 cups - grated Parmesan cheese, divided
- - Basil and/or other Italian herbs to taste
- - Salt and pepper to taste
Directions:
Preheat the oven to 400 degrees.
Heat 1 TBSP oil over medium heat in a medium oven-safe heavy saucepan or a small Dutch oven. Brown sausage. Remove from pan and set aside.
Add 1 TBSP oil, then onions and sauté them for 3 – 4 minutes until they are translucent.
Add the rice, stirring to coat with the oil, then add the squash, and cook it for about 1 minute.
Add the broth and bring it to a simmer, raising the heat if necessary.
Stir in half the cheese and herbs, and sprinkle the remaining cheese on top.
Cover the pot and put it in the center of the oven. Bake it for 20 – 25 minutes until the rice is tender to the bite and the liquid is absorbed. Serve it immediately.
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