Creamy Zucchini & Pork Sausage Risotto
with Sun-Dried Tomato Topping & Parmesan
- Milk
Sure, whipping up risotto requires a little extra attention (and stirring), but the results are beyond worth it. Luckily, our chefs have made nailing it easier—and tastier—than ever. This version is chock full of savory pork sausage, tender zucchini, and of course lots of Parmesan. But what sets this one apart is a finishing touch of dollops of a tangy, umami-packed sun-dried tomato topping that beautifully offsets the richness. We know, we know: We had you at “risotto.”
Ingredients
1 ounce
Sun-Dried Tomato Paste
1 unit
Zucchini
2 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¾ cup
Arborio Rice
9 ounce
Italian Pork Sausage
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• In a medium pot, bring 5 cups water to a boil, then reduce to a low simmer (for 4 servings, use a large pot and 8 cups water). (You’ll use the simmering water in Step 5.) • Wash and dry produce. • Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces.
• 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.
• Divide risotto between shallow bowls. Dollop with sun-dried tomato topping and sprinkle with remaining Parmesan. Serve.
Pork Sausage is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy risotto with savory sausage, though some found it bland and added their own seasonings for more depth 🍲.
- Ease of prep: Cooking risotto requires patience and constant stirring, taking longer than expected for many but worth the effort for most.
- Suggestions: Consider adding garlic, herbs, or extra sun-dried tomato paste for more flavor; some preferred chicken over pork sausage.
- Portions: Generous servings often yielded leftovers; a few found it too rich or heavy for one meal.
- Texture: The creamy risotto was a hit for many, though some found the zucchini's texture didn't quite fit.
