Creamy risotto with zucchini and sausage: too good!

If you are looking for delicious recipes do not miss the zucchini and sausage risotto, creamy beyond imagination.

We confess: with zucchini and sausage risotto we know we can win easily . After all, any recipe to which sausage is added takes on a completely different flavor and why should it be different for a risotto. Already in its simplest version, risotto with courgettes fits everything but the addition of the sausage gives the dish a really decisive boost of flavor.

You can prepare sausage and zucchini rice in two different ways. The first involves the addition of diced vegetables in the early stages of preparation of the dish, the second is ideal if you want to give the recipe a nice creaminess without overdoing it with butter to whisk. In this case, you should opt for the risotto with courgette cream and sausage. We will look at both ways as well as a tastier version with zucchini pesto so that you can choose the recipe you prefer.

How to prepare the recipe for sausage and zucchini risotto

1. First, finely chop the shallot and brown it in a pan with the oil and the peeled sausage with your hands after having deprived it of the casing.
2. Add the rice and toast it for a couple of minutes before blending with the white wine. Only when you no longer smell alcohol rising from the pan, add the washed and cut courgettes .
3. Cover with the boiling vegetable broth and start cooking by calculating 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.
4. When cooked, stir in the butter and Parmesan, off the heat, and serve immediately.

Staying on the subject of quick and easy recipes, you can try the risotto with zucchini cream and sausage. In this case, cook the courgettes into pieces in a separate pan with a drizzle of oil, a clove of garlic, salt and pepper. When they are tender, transfer them to the mixing bowl of the hand blender and blend them until creamy . Add it to the rice about 5 minutes before 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 zucchini in the second step but use them for the preparation of the zucchini pesto , to be added when cooked in place of the butter and Parmesan. The result will be a tasty and creamy risotto.

storage

The zucchini and sausage risotto should be eaten as soon as it is done , however, if you have any leftovers, you can keep it for a couple of days in the refrigerator and reheat it in a pan or microwave before consuming it.