Risotto with sausage and zucchini cream

🧂 Ingredients

• 1 cup rice

  arborio
• 2 small zucchini
• 3 medium sausages

  Italian sausage
• 1 medium onion

  yellow
• 5-6 tbsp olive oil
• 1/2 cup wine

  white dry wine
• 3 cups vegetable broth
• 1/2 cup grated Parmesan
• 4 oz Gruyere cheese

  or other semi-soft cheese
• 1 pinch black ground pepper

Instructions

• 1 Wash the zucchini thoroughly and cut the zucchini into fine cubes
• 2 Peel and finely chop 1/4 of the onion
• 3 Heat the saucepan on moderate heat and pour some olive oil to saute the finely
  chopped onion until golden
• 4 Add the chopped zucchini to the saucepan and slightly increase the heat
  intensity. Stir often
• 5 Pour 1 cup of vegetable broth over the saucepan and let it cook on medium-low
  heat
• 6 Turn off the stove and allow it to cool a bit
• 7 Transfer the consistency to a blending bowl, and, with the help of a blender,
  turn this mixture into a homogeneous and creamy mass, adding salt and pepper to
  your liking
• 8 Cook the remaining chopped onion in a large pan with the remaining olive oil
• 9 When translucent, add the rice and use a spatula to always mix to avid burning
  the rice
• 10 Cook on medium-high heat
• 11 Add the crumbled pork sausage while gently mixing all the ingredients
• 12 Add a splash of white wine and mix until the alcohol evaporates
• 13 Gradually pour 3-4 cups of meat broth and stir. Cook on medium-low heat for
  11-13 minutes
• 14 Add the zucchini cream and mix it heartily with the risotto
• 15 Finally, add the cheeses and mix, allow everything to blend
• 16 Serve with pleasure

Nutrition Info