Quick Sausage Risotto

This recipe for quick Risotto is great for those cold winter nights. It's really quick, pretty versatile and just really yummy!

This is what you need:

8oz hot or mild Italian sausage

2 cloves garlic, minced
1 each onion and zucchini, chopped
Pinch dried oregano

Salt and Pepper

1 1/2 cups of short grain Italian rice (Arborio is a good choice)
3 1/2 cups stock (chicken, turkey, veggie, whatever you have)
1 tomato, chopped (or a 28oz can works)
1/4 cup grated hard cheese (Parmesan or Asiago are favs)
Chopped fresh parsley


Whenever I'm making anything, I make sure that I first have all
the ingredients or a suitable substitution, and then
get my measuring and chopping out of the way.


To make the risotto, first remove the casings from the sausage. Brown the meat, breaking up with a spoon until browned, drain off fat.


Add garlic, onion, zucchini, oregano, salt, and pepper, and cook over medium heat until vegetables are softened. Add rice, stirring to coat.

Add 3 cups of the stock; bring to boil. Reduce heat to medium-low and cover and simmer, stirring once, for 15 minutes.
Add remaining stock; simmer, stirring often, until moist and creamy, 5 minutes. Stir in tomato, cheese and parsley.


Now grab some bread and a nice glass of wine, a good book and relax and enjoy. Great as leftovers as well!