Risotto Con Zucchine e Salsiccia

Risotto con Zucchine e Salsiccia (sausage and zucchini risotto) is here to save the day! Tender zucchini mingling with juicy sausage bites, all nestled in a bed of perfectly cooked Arborio rice.

this recipe

This Italian classic is as easy as it is delicious. Think of it as comfort food with an elegant twist.

And the best part? This risotto con zucchine is super versatile. Craving a quick weeknight meal? Whip it up in under 30 minutes. Hosting a weekend brunch? Impress your guests with a dish that looks and tastes impressive.

Every bite is a burst of flavor and texture, from the creamy richness of the rice to the satisfying savory notes of the sausage.

Ingredients

• Arborio rice: This short-grain rice is essential for making risotto. It has a high starch content, which releases as it cooks, creating the characteristic creamy texture of the dish.
• Zucchini: Choose firm, fresh zucchini with vibrant green skin. I prefer to add them sliced in small pieces but feel free to dice them or even grate them.
• Sausage: Use mild or hot Italian sausage links, depending on your spice preference. Remove the casings and crumble the sausage before cooking.
• Onion: A small yellow onion (about 1/4 cup) adds sweetness and depth of flavor to the risotto. Dice it finely for even distribution throughout the dish.
• Stock: Low-sodium vegetable stock is a classic choice for this risotto. You can use homemade or store-bought stock.
• Oil: Use a good quality extra virgin olive oil for sautéing the sausage, rice, and vegetables.
• Butter: A knob of unsalted butter is added at the end of cooking to enrich the risotto and give it a silky texture.
• Parmigiano Reggiano: Freshly grated Parmigiano Reggiano cheese is stirred in just before serving for added richness.
• Seasonings: Salt and pepper to taste, adjust according to your preference.

Risotto Con Zucchine E Salsiccia Recipe

To make risotto con zucchine e salsiccia you start by preparing the vegetables. Wash and cut the zucchini in four parts lengthwise, then slice them to obtain small triangles like in the photo below.

Chop the onions and garlic. Set everything aside.

Heat the 2 tablespoons of olive oil in a large pan and add the sausage. Breaking it up with a spoon, cook the sausage until slightly browned.

Add the chopped onion and garlic and sauté for 1 minute over medium heat until fragrant and softened.

Add the zucchini and cook for 1 minute, then stir in the rice to coat each grain with the oil and sausage drippings. Toast the rice for 2 minutes, stirring constantly.

Add the white wine and cook, stirring constantly, until it evaporates completely. This helps release the starch from the rice, contributing to the creamy texture.

Now, pour 1 cup of vegetable stock and mix well. Bring to a simmer and scrap the bottom of the pan to remove any browned bits, ensuring all the goodness gets incorporated into the dish.

Now comes the fun part! Keep adding the hot vegetable stock, one ladleful at a time. After each addition, stir the rice constantly until the stock is absorbed before adding the next ladleful.

Top Tip: This slow, gradual process helps develop a creamy texture and rich flavor.

Continue adding stock and stirring until the rice is al dente, still slightly firm to the bite, and has a creamy consistency. This usually takes about 20-25 minutes in total.

Once the rice is cooked, remove the pan from heat. Stir in the butter and Parmigiano cheese, allowing it to melt and incorporate itself into the risotto.

Garnish with more grated cheese and serve immediately. The risotto con zucchine should be hot, creamy, and bursting with flavor from the sausage, zucchini, and Parmigiano cheese.

Recipe Notes & Tips

• Arborio rice is the preferred choice for risotto due to its high starch content, which helps create the creamy texture, but if you can’t find Arborio rice, you can substitute Carnaroli or Vialone Nano rice, which has similar properties.
• Don’t rush the stock addition process. Take your time and add the liquid gradually to achieve the perfect consistency.
• You can also use crumbled bacon or pancetta instead of sausage for a different flavor profile.
• Spread the leftover risotto onto a shallow baking sheet or large plate to cool it quickly and evenly. Once cool, pack the risotto into an airtight container, ensuring minimal air space. Glass containers are preferable to plastic to avoid flavor transfer.
• Place the container with leftovers in the refrigerator within 2 hours of cooking. Properly stored, risotto con zucchine can last for up to 3-5 days.
• Risotto tends to thicken upon reheating. To restore its creamy texture, add a splash of broth, water, or milk while stirring constantly. Start with a small amount and add more as needed.

How To Serve This Zucchini Risotto

Risotto is typically served as a primo piatto, which is the first course of a full Italian meal. 

As in any Italian family, we prefer shallow, wide-rimmed plates for risotto. This allows the dish to spread nicely, which helps the dish to slightly cool down before enjoying.

Even if it’s not the traditional way, you can still serve this risotto con zucchine at home as a side dish for:

• Stuffed Veal Breast (tasca di vitello).
• Pollo Alla Cacciatora.
• Beef Braciole.

More Italian Recipes

Have you tried my risotto con zucchine recipe? Leave a comment below to let me know how it turned out! Also, join our community of readers by following this blog on Facebook, Pinterest, YouTube, and Instagram.