Creamy Tuscan Chicken Sausage Risotto with Lemon Zucchini Ribbons

This creamy risotto brings together savory chicken sausage, sweet tomato and fragrant Tuscan herbs for a deeply satisfying dish. The arborio rice cooks slowly to a velvety consistency, absorbing all the rich flavors.

What sets this recipe apart is the bright, crisp topping: thinly shaved zucchini ribbons tossed with fresh lemon juice. They add a refreshing contrast to the warm, hearty grains. It’s a complete meal in one pot that feels both indulgent and vibrant.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of water to a boil. Meanwhile, finely chop the onion. Dice the tomato. Zest and juice the lemon. Using a vegetable peeler, shave the zucchini into long ribbons. Grate the Parmesan cheese.
2. In a large pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add the chicken sausage mix and cook, breaking it up with a spoon, until browned and cooked through, about 4-6 minutes. Transfer to a plate and set aside.
3. Reduce heat to medium. Add a little more oil if needed, then add the chopped onion. Cook, stirring, until softened, about 3-4 minutes. Stir in the Tuscan heat spice and arborio rice, cooking for 1 minute until the rice is lightly toasted.
4. Stir in the diced tomato, then add the chicken stock concentrate and 2 cups of water (or enough to cover the rice by about an inch). Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until the rice is tender and creamy, about 18-20 minutes. If the risotto becomes too thick, add a splash of water.
5. Once the rice is cooked, stir in the cooked sausage and half the Parmesan cheese. Season with salt and pepper to taste.
6. In a small bowl, toss the zucchini ribbons with a squeeze of lemon juice and a pinch of salt.
7. Serve the risotto in bowls, topped with the lemony zucchini ribbons and remaining Parmesan cheese. Garnish with lemon zest if desired.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any pre-cooked or fresh Italian sausage (chicken, pork or turkey). Just remove the casing if using links and crumble it.

Is this recipe gluten-free?

Arborio rice is naturally gluten-free, but check that your chicken stock concentrate and sausage are gluten-free. Most are, but always verify labels.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare it a day ahead and reheat gently with a splash of water or broth. The texture may be slightly less creamy.