Herby Sausage Risotto

Heat a large drizzle of olive oil in a large ovenproof pan over medium heat (you’ll need a lid later). Add onions, sausage, and garlic powder. Break up meat into small pieces until sausage is browned and onion is softened, 5-6 minutes. Season with salt and pepper.

Add Arborio rice and toss to combine until translucent, 1-2 minutes. Add 4 cups warm tomato stock mixture. Cover and bake until rice is al dente, 18-20 minutes. HINT: Transfer to a baking dish if you don’t have an ovenproof pan.

Prep the remaining ingredients: Finely chop parsley. Cut zucchini into ½-inch cubes. Take risotto out of oven, stir in zucchini, and continue baking for remaining time.

Finish the risotto: Once rice is al dente, place pan back on stove over low heat. Stir in about 1 cup tomato stock mixture until a loose sauce forms. Add Parmesan cheese and 1 TBSP butter. Season generously with salt and pepper.