Creamy Zucchini & Pork Sausage Risotto

• Remove sausage* from casing if necessary; discard casing. Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and almost cooked through, 2-4 minutes. • Add zucchini; cook, stirring constantly, until zucchini is tender and sausage is cooked through, 2-4 minutes more. • Turn off heat; using a slotted spoon, transfer sausage and zucchini to a paper-towel-lined plate. Reserve pan.

• Meanwhile, in a small bowl, whisk together sun-dried tomato paste, 1 TBSP hot water (2 TBSP for 4 servings), and a pinch of salt. TIP: You can use hot water from the tap or the simmering water from Step 1.

• Heat a drizzle of oil in pan used for sausage over medium heat. Add rice and cook, stirring frequently, until translucent, 1-2 minutes. Season with salt and pepper.

• Add stock concentrates and 1 cup simmering water to pan with rice. Cook, stirring, until liquid has mostly absorbed. • Repeat with remaining simmering water— adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. • Reduce heat to medium low. Stir in cream sauce base and half the Parmesan. Cook, stirring occasionally, until risotto thickens and cream sauce is incorporated, 2-4 minutes.

• Remove risotto from heat and stir in sausage and zucchini. Taste and season with salt and pepper if desired.