Baked Zucchini and Sausage Risotto

Baked risotto is super easy to makeAnother recipe from the Australian cookbook that gave me Spicy Beef. Although not called for, garlic is always a nice addition to this dish. The first time Sara and I had this for dinner, I then had leftovers for lunch the next day. I gave what little was left to Jack for dinner…I should have left a lot more because he loved it. Next time I’m doubling the recipe.

Preheat the oven to 400 Degrees F.

* 2 tablespoons extra virgin olive oil
* 1 onion, finely chopped
* 3 chopped cloves of garlic, more if you’re italian
* 1 teaspoon sea salt
* 1 cup arborio rice
* 1 1/2 cups chicken stock
* 14 oz can chopped plum tomatoes
* 2 or 3 chopped cooked sausages
* 2 zucchini, finely sliced
* 3 oz grated parmesan
* freshly ground black pepper
* 2 tablespoons chopped flat-leaf parsley

# Heat a medium capacity ovenproof dish (with a lid) over a medium heat. Add olive oil, onion, garlic and sea salt and stir for 5 minutes, or until the onion is soft and translucent.
# Add the rice to the dish and stir for another minutes.
# Add the stock and the chopped tomatoes and bring to simmering point.
# Stir in the zucchini and sausage, and sprinkle with Parmesan and black pepper.
# Cover the dish and bake the risotto for 30 minutes, or until the rice is cooked.
# Top risotto with parsley and Parmesan.

Serves 4.

2 thoughts on “Baked Zucchini and Sausage Risotto”

  1. This is really a good recipe. We’ve made it 5 times, each with a different sausage. Cajun sausage made it spicy, artichoke and mushroom sausage went a totally different direction. I guess the lesson is that this is a forgiving recipe, so add, subtract, manipulate at will. It’ll be great however you make it.

  2. Ok, so we made this at the SHS girls varsity reunion on Saturday, by Thursday I HAD to eat it again. This vegetarian is using butternut squash, fake sausage and vegetable stock. It rocks!

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