This is one of those recipes that literally just came together with what I had on hand.I just love risotto…I mean, how could you NOT love it? It’s creamy and delicious!Honestly, I love any kind of rice dish, really…and it’s one of those things that I can eat A LOT of.Some people can eat a whole bag of potato chips, or a container of ice cream…for me, it’s rice...I’m Asian, go figure.
Anyhow, I also liked that it was ready in less than 40 minutes…
4 links – Hot Italian Turkey Sausage
1 medium/large shallot, diced
1 clove garlic, minced
1 ½ cups Arborio rice
4 cups (32 oz container) vegetable broth
4 oz dry white wine (I used Pinot Grigio), divided
1 zucchini, chopped
½ tsp oregano
¼ tsp sea salt
¼ tsp fresh ground black pepper
½ tsp of red pepper flakes (or more for taste)
¼ cup grated parmesan cheese
Cherry tomatoes, diced for topping
In a med/large saucepan, simmer vegetable broth and keep at a low simmer.
Heat a large sauté pan on med heat.Cook the turkey sausage by removing casings and breaking apart with a fork...pretty fancy, right??Brown the sausage completely.
When the sausage is browned, add the shallots and garlic and cook for about 1 minute.
Create a “hole” in the middle of the sausage and pour the rice into it.Mix it around to coat with the sausage drippings.Add a splash of white wine and stir.
Add the zucchini and spices and stir.
Add about 1 ½ cups of the simmering broth and stir into the rice mixture.Simmer until most of the broth is absorbed.Note:from this point forward, you are going to do this until the risotto is done.(Splash of wine, stir; 1 ½ cups of broth, stir…)
See how it's starting to get creamy?
When all of the broth is used and the risotto is done (you’ll know because it will be all yummy and creamy and the rice will be more opaque), remove from heat and add the parmesan cheese and stir.