Creamy Sausage and Tomato Risotto with Lemon Zucchini Ribbons

Risotto is the ultimate comfort food and this version takes it to the next level with hearty pork sausage, sweet tomato and fragrant Tuscan herbs. The creamy Arborio rice cooks slowly, absorbing all the savory flavors, while a final touch of Parmesan and butter makes it irresistibly rich.

But the real star is the topping: thinly shaved zucchini ribbons tossed in lemon juice and zest. They add a bright, crisp contrast to the warm, creamy risotto. It’s a complete meal that feels both indulgent and fresh.

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Ingredients

9 ounce Longhini's Pork SausageView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Remove the sausage from its casing and discard the casing. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, about 4-6 minutes. Turn off the heat, use a slotted spoon to transfer the sausage to a paper-towel-lined plate and leave the oil in the pan.
2. While the sausage cooks, wash and dry all produce. Halve the onion, peel and thinly slice one half (save the other half for another use). Dice the tomato.
3. Heat the same pan over medium heat. Add 1 tablespoon of butter, the sliced onion, ½ teaspoon sugar and a big pinch of salt and pepper. Cook, stirring, until the onion is softened, 5-7 minutes. Add the Arborio rice and Tuscan heat spice. Cook, stirring, until the rice grains become translucent, 1-2 minutes. Stir in the diced tomato and ½ cup of water, scraping up any browned bits from the bottom of the pan.
4. Meanwhile, measure 4 cups of hot water. Add the chicken stock concentrate and ½ cup of the hot water to the pan with the rice mixture. Bring to a simmer and cook, stirring, until the liquid is mostly absorbed. Continue adding the remaining hot water, ½ cup at a time, stirring until each addition is mostly absorbed, until the rice is al dente and the mixture is creamy, 25-30 minutes. (You may not need all the water.)
5. While the risotto cooks, trim the ends from the zucchini. Using a vegetable peeler, shave the zucchini lengthwise into ribbons, rotating as you go, until you reach the seedy core; discard the core. Zest the lemon, then quarter it. In a medium bowl, add a big squeeze of lemon juice, then toss in the zucchini ribbons, a drizzle of olive oil and lemon zest to taste. Season with salt and pepper.
6. Once the risotto is done, stir in the cooked sausage, Parmesan cheese and the remaining 2 tablespoons of butter. Season with salt (about ½ teaspoon kosher salt) and pepper to taste. Divide the risotto among bowls or plates. Top with the zucchini ribbons or serve them on the side, along with the remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, any mild or spicy pork sausage works well. Just remove the casing and crumble it as it cooks.

What can I substitute for Tuscan heat spice?

A blend of dried oregano, thyme, rosemary and a pinch of red pepper flakes makes a good substitute.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can reheat leftovers with a splash of water or broth to loosen it.