Embark on a culinary journey of flavors with the irresistible risotto with zucchini and sausage. This recipe merges the authenticity of Italian flavors with a touch of creativity that will make every bite an unforgettable experience.
Imagine diving into a sea of creaminess, where rice harmoniously blends with fresh sausages and crunchy zucchini, creating a perfect balance between texture and taste.
This risotto is perfect for sharing with friends during a casual dinner or to delight the family on a special occasion, it’s a dish that suits every occasion.
Surprise your loved ones with an explosion of flavor and enveloping creaminess that will win their hearts and taste buds. Follow my step-by-step recipe and prepare for an unforgettable culinary experience. Enjoy your meal!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Here’s the ingredient list for the risotto with zucchini and sausages
For the risotto
- 11.3 oz Carnaroli rice (or Arborio)
- 14.1 oz zucchini
- 10.6 oz sausages
- 5 cups vegetable broth
- 1/3 cup white wine
- 1.8 oz grated Parmesan cheese
- 4 tsp extra virgin olive oil
- 1 white onion
- 1 clove garlic
- to taste salt
- to taste pepper
- 1.8 oz fresh cream
How to prepare the risotto with zucchini and sausages
Don’t think the preparation of risotto is long and complicated. After preparing all the ingredients, it will be a breeze.
Wash the zucchini, cut them in half lengthwise, then slice them thinly and place them in a bowl, setting aside.
Peel and finely chop the onion and garlic, setting aside.
Remove the casings from the sausage and crumble coarsely, place everything in a small bowl and set aside.
In a large pan, pour the extra virgin olive oil and sauté the onion and garlic over medium heat until they become translucent, then remove the garlic.
Add the crumbled sausage and cook until golden brown.
At this point, add the zucchini and cook for a few minutes until they are slightly wilted but still crunchy. Adjust the salt and set them aside in a bowl.
Add the rice to the same pot and toast it lightly for a couple of minutes, stirring continuously.
Pour in the white wine and let the alcohol evaporate completely.
Cooking the Risotto:
Begin adding the hot broth gradually, stirring the rice continuously and adding more as it is absorbed. Halfway through cooking, add the sausage and zucchini you set aside and mix well to combine all the ingredients.
Continue this operation until the rice is al dente (it will take about 15-18 minutes in total), achieving a creamy consistency.
Once the rice has reached the desired consistency, remove the pan from the heat.
Add the fresh cream and grated cheese to the risotto and stir vigorously until you get a smooth cream.
Cover the pan with a lid and let it rest for a couple of minutes.
Before serving the risotto, give it a quick stir and adjust the salt and pepper if necessary.
Serve the risotto with zucchini and sausage hot, garnished with fresh parsley leaves or cheese flakes if desired.
If you prefer a lighter version, you can replace the cream with butter or extra virgin olive oil at the final stage.
You can add a pinch of red pepper flakes if you desire a spicy touch to your risotto.
Although risotto is best when freshly made, any leftovers can be stored in the refrigerator and reheated as needed, adding a bit of broth to regain creaminess.
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