Pork Sausage Risotto
PORK SAUSAGE, PEA, AND ZUCCHINI RISOTTO WITH LEMON, AND PARMESAN
PREP TIME: 5 Minutes/ COOK TIME: 50 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1070
DIFFICULTY LEVEL: HARDINGREDIENTS: 1/3 Cup Parmasean Cheese, Lemon, Zucchini, Peas, 2 TBSP Chicken Bouillon Paste, Arborio Rice, Shallot, Italian Pork Sausage
Step 1: Cook Sausage
Remove sausage from casing.
Heat a drizzle of olive oil in a large pan over medium heat. Add sausage, breaking meat into pieces. Cook for 7 minutes.
Turn off heat. Using a slotted spoon, transfer sausage to a paper towel lined plate, keeping as much oil in the pan as possible.
Step 2: Prep
Meanwhile, wash and dry produce.
Halve, peel, and mince shallot. Trim zucchini, and grate. Zest and Quarter lemon.
In a medium pot combine 4 cups water, and chicken bouillion paste. Bring to a boil, then reduce to a low simmer.
Step 3: Cook Shallot and Zucchini
Melt 2 TBSP butter in pan used for sausage over medium heat. Add shallot, and Zucchini, season with Salt and Pepper. Cook for 3 minutes.
Step 4: Start Risotto
Add rice and 1 cup simmering stock to pan with shallots and zucchini, stir until liquid has mostly absorbed. Repeat with remaining stock, adding 1/2 cup at a time, and stirring until liquid has mostly absorbed, and rice is al dente, and mixture is creamy. Cook for 30 minutes.
Step 5: Finish Risotto
Once Risotto is done, stir in sausage, peas, half the parmasean, 2 TBSP butter, and a squeeze of lemon juice to taste. Season with 1/4 tsp of salt and pepper.
Step 6: Finish and Serve
Divide risotto between bowls. Top with lemon zest, and remaining lemon wedges on the side.
Enjoy!
