Zucchini and Sausage Risotto

Name: Zucchini and Sausage Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Carnaroli rice 1 ¾ cup; Zucchini 3 ¼ cups; Sausage 10.5 oz; Shallot 2 oz; Vegetable broth Approximately 4 1/4 cups. 4 ¼ cups; White wine 2.5 oz; Butter 2 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Butter cold 1 ½ tbsp; Parmigiano Reggiano PDO cheese 1.5 oz

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Zucchini and sausage risotto is this classic dish from Northern Italy that's all about creamy comfort and bold, meaty flavors. You know, really really good stuff. Plus, there's a clever technique that cooks in Lombardy and Veneto swear by—pureeing half the zucchini into the rice. It makes every bite smooth and kinda moist. And the rest gets fried until crispy, and that crunch? Seriously good.

So here's the thing, the secret to the perfect zucchini and sausage risotto is toasting the rice first. Smells nutty, and then you slowly, and I mean slowly, add warm broth. That's how you get that classic creamy risotto texture. Everyone loves it. What really makes sausage and zucchini risotto special is balancing those flavors. Italian chefs toss in sautéed sausage, giving each spoonful a rich and savory kick. It's way way better with pork, for sure, because it doesn't overshadow the zucchini’s sweet notes.

At the end? A cold pat of butter and a big sprinkle of cheese—silky and flavorful. You know, each region might throw in their own twist—like spicy sausage or some local cheeses—but the fundamental technique? Stays the same. Zucchini risotto with sausage is perfect for any night. Whether you're aiming to impress guests or just want a tender, homemade meal, it's a winner. This risotto feels fancy yet super doable, thanks to those little Italian secrets, step by step. The result? A bowl of golden, cozy flavors and textures you'll savor forever. For real.

INGREDIENTS

Carnaroli rice 1 ¾ cup (320 g)

Zucchini 3 ¼ cups (400 g)

Sausage 10.5 oz (300 g)

Shallot 2 oz (50 g)

Vegetable broth 4 ¼ cups (1 l) - Approximately 4 1/4 cups.

White wine 2.5 oz (70 g)

Butter 2 tbsp (30 g)

Extra virgin olive oil to taste

Fine salt to taste

For finishing: Butter 1 ½ tbsp (20 g) - cold; Parmigiano Reggiano PDO cheese 1.5 oz (40 g)

Preparation

How to prepare Zucchini and Sausage Risotto

To prepare the zucchini and sausage risotto, first trim the zucchini and slice them into thin rounds 1. Pour plenty of olive oil into a pan 2 and, when it is hot, add one third of the zucchini 3.

Fry the slices, turning them on both sides 4. Once golden, drain 5 and transfer to paper towels 6. Set aside.

In the same pan add the remaining zucchini 7, season with salt 8 and cook over medium heat for about 10 minutes. When they have softened, transfer the zucchini to a measuring jug 9.

Add a ladle of vegetable broth 10 and blend with an immersion blender 11 to obtain a smooth, homogeneous cream 12. Set aside.

Move on to the sausage: make an incision 13 and remove the casing. Heat the pan in which you cooked the zucchini, add the sausage 14 and brown it over medium heat for a few minutes, breaking it up with a wooden spoon 15. Once cooked and browned, remove from the heat and set aside.

Now dedicate yourself to the risotto: melt the butter in a saucepan 16, then add the finely chopped shallot 17 and let it soften over low heat for a couple of minutes. When it becomes translucent, add the rice 18 and a pinch of salt.

Toast the rice for 1–2 minutes, stirring often 19. Deglaze with the white wine 20 and allow the alcohol to evaporate completely, then cook the rice by adding a ladle of hot broth at a time, making sure the liquid has been absorbed before adding more 21.

After about 10 minutes, add roughly two thirds of the zucchini cream 22 and stir to evenly coat the rice 23. Also incorporate the sautéed sausage 24 and finish cooking the risotto, which will take about another 5 minutes.

Once ready, turn off the heat and finish by stirring in the grated Parmigiano Reggiano 25, the cold butter 26 and the remaining zucchini cream 27.

Mix everything well to make it creamy and "all'onda", then let it rest for a couple of minutes 28. Plate and top with the fried zucchini set aside earlier 29. Your zucchini and sausage risotto is ready to be served 30!

Storage

It is recommended to eat the zucchini and sausage risotto immediately. If necessary, you can store it in the refrigerator for one day; when reheating, warm it in a pan adding a splash of broth or hot water to restore its creaminess.

Freezing is not recommended.