Risotto with zucchini and sausage, a creamy first course
If you are looking for delicious recipes, don’t miss the zucchini and sausage risotto, creamy beyond imagination.
We confess: with the risotto with zucchini and sausage we know of win easy. After all, any recipe to which sausage is added takes on a completely different flavor and why should it be any different for a risotto. Already in its simplest version, the risotto with zucchini brings everyone togetherbut the addition of the sausage gives the dish a truly decisive flavor boost.
You can prepare sausage and zucchini rice in two different ways. The first involves adding the diced vegetables in the early stages of preparing the dish, the second course is ideal if you want to give the recipe a nice creaminess without exaggerating with the butter to cream. In this case you should opt for risotto with cream of zucchini and sausage. We’ll look at both ways as well as a tastier version with the zucchini pesto so that you can choose the recipe you prefer.
How to prepare the sausage and zucchini risotto recipe
- First, finely chop the shallot and brown it in a pan with the oil and the shelled sausage with your hands after having deprived it of the casing.
- Add the rice and toast it for a couple of minutes before deglazing with the white wine. Only when you no longer feel the smell of alcohol rising from the pan, add them zucchini washed and cut in chunks.
- Cover with the hot vegetable stock and start cooking for 16-18 minutes depending on the variety of rice chosen. Always add the broth a little at a time so that the rice is always just covered.
- When cooked stir with the butter and Parmesan, off the heat, and serve immediately.
Staying on the subject of quick and easy recipes, you can try risotto with cream of zucchini and sausage. In this case, cook the zucchini into chunks in a separate pan with a drizzle of oil, a clove of garlic, salt and pepper. When they are tender, transfer them to the bowl of the immersion blender e blend them until you get a cream. Add it to the rice about 5 minutes before of the end of cooking. In this case you can omit the butter and thus obtain a slightly lighter dish.
For the risotto with sausage and zucchini pesto, however, the preparation is similar. You will not have to add the courgettes in the second step but use them for the preparation of the courgette pesto, to be added when cooked instead of the butter and Parmesan. The result will be a tasty and creamy risotto.
The zucchini and sausage risotto would be fine just consumed however, if you have any leftovers, you can keep them a couple of days in the fridge and reheat it in a pan or in the microwave before consuming it.
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