Creamy Italian Sausage and Zucchini Risotto with Parmesan

This creamy risotto is a hearty and satisfying dish that combines savory Italian sausage, tender zucchini and a rich tomato-Parmesan broth. The arborio rice cooks up perfectly al dente, absorbing all the flavors while staying luxuriously creamy. It’s a complete meal in one pan, making cleanup a breeze.

With minimal prep and simple ingredients, this recipe is perfect for busy weeknights. The sausage adds a punch of flavor, while the zucchini sneaks in some extra veggies. Top it off with a sprinkle of fresh parsley and extra Parmesan for a restaurant-quality dinner at home.

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Ingredients

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 box Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1.5 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. In a small pot, combine 4 cups of water, the diced tomatoes and the chicken stock concentrate. Bring to a low simmer and keep warm.
2. Halve, peel and dice the onion. Heat a drizzle of olive oil in a large ovenproof pan (with a lid) over medium heat. Add the diced onion, Italian sausage (casings removed if needed) and garlic powder. Cook, breaking up the sausage into small pieces, until browned and the onion is softened, about 5-6 minutes. Season with salt and pepper.
3. Add the Arborio rice to the pan and stir to coat, cooking until the rice becomes translucent, about 1-2 minutes. Pour in 4 cups of the warm tomato-stock mixture. Cover the pan and transfer to the oven. Bake until the rice is al dente, 18-20 minutes. (If your pan is not ovenproof, transfer the mixture to a baking dish before baking.)
4. While the risotto bakes, finely chop the parsley. Cut the zucchini into ½-inch cubes. After the initial baking time, remove the risotto from the oven, stir in the zucchini and return to the oven to bake for the remaining time until the rice is tender.
5. Once the rice is al dente, place the pan back on the stove over low heat. Stir in about 1 cup of the remaining tomato-stock mixture to create a loose, creamy sauce. Add the Parmesan cheese and butter, stirring until melted and combined. Season generously with salt and pepper.
6. Serve the risotto in bowls, topped with a sprinkle of fresh parsley and extra Parmesan if desired. Enjoy immediately.

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 option. Adjust cooking time as needed.

What can I use instead of Arborio rice?

Carnaroli or Vialone Nano rice are good substitutes. Avoid long-grain rice as it won’t yield the same creamy texture.

Is this recipe gluten-free?

Yes, all ingredients listed are naturally gluten-free. Ensure your stock concentrate and sausage are certified gluten-free if needed.