Hearty Pork Sausage and Tomato Risotto with Lemony Zucchini Ribbons

Risotto is the ultimate comfort food and this version takes it to the next level with savory Italian pork sausage, juicy tomatoes and a hint of Tuscan herbs. The creamy Arborio rice absorbs all the rich flavors, creating a hearty dish that feels like a warm hug.

But what really sets this risotto apart is the topping: thinly shaved zucchini ribbons tossed with fresh lemon juice. They add a bright, crisp contrast to the creamy grains, making every bite perfectly balanced. It’s a complete meal in one pot that’s sure to impress.

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Ingredients

0.25 cup Parmesan CheeseView 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

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely dice the onion. Cut the zucchini into thin ribbons using a vegetable peeler. Zest and juice the lemon. Dice the tomato. Remove the sausage from its casing.
2. In a large pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Transfer to a plate.
3. Reduce heat to medium. Add the onion and cook until softened, about 3 minutes. Stir in the Tuscan Heat Spice and Arborio rice, cooking for 1 minute until the rice is translucent at the edges.
4. Add the diced tomato and cook for 1 minute. Pour in 2 cups of water and the chicken stock concentrate. Bring to a simmer, then reduce heat to low. Cook, stirring occasionally, until the rice is tender and the liquid is mostly absorbed, about 20 minutes.
5. Meanwhile, in a small bowl, toss the zucchini ribbons with lemon juice, a pinch of salt and pepper. Set aside.
6. Once the risotto is done, stir in the cooked sausage and half the Parmesan cheese. Season with salt and pepper to taste.
7. Serve the risotto 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 chicken or turkey sausage or even a plant-based sausage for a vegetarian version.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.

Can I omit the zucchini ribbons?

Absolutely. The risotto is delicious on its own, but the zucchini adds a fresh crunch. You can substitute with a side salad.