Summer Garden Vegetable Sausage Risotto
This creamy, comforting risotto is loaded with all the best veggies of summer and absolutely essential for the last days of summer!---Ready in under 30 and made in only one pan!
Servings 6 servings
Calories 217kcal
Ingredients
- 1 medium zucchini thinly sliced
- 1 cup cherry tomatoes halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 3/4 cup arborio rice
- 2-1/4 cups hot chicken broth
- 1/4 cup half-and-half cream
- 4 chicken sausage links thinly sliced
- Parmesan cheese for serving
Instructions
- Toss zucchini and cherry tomatoes in olive oil and salt and pepper to taste. Spread on a baking sheet and broil on high 4-5 minutes until veggies are slightly charred. Cool slightly.
- Melt butter in a medium skillet over medium-high heat. Saute onion and garlic in butter until just slightly tender. Reduce heat to medium and stir rice into pan until rice is evenly coated. Pour a small amount of chicken broth into pan and stir risotto occasionally until liquid evaporates. Continue this method of pouring small amounts of broth into rice, being sure not to pour more in the pan until previous liquid has evaporated. (this should take about 15-20 minutes)
- Once all the broth has been added, test the rice to make sure it is tender and creamy. If the rice is not tender yet, add a little additional chicken broth and cook until it is.
- Remove rice from heat and stir in half-and-half, chicken sausage slices, and broiled veggies. Serve risotto with grated Parmesan cheese. Enjoy!
Nutrition
Serving: 1g | Calories: 217kcal | Carbohydrates: 23.6g | Protein: 5.9g | Fat: 11.1g | Saturated Fat: 4.7g | Polyunsaturated Fat: 6.4g | Cholesterol: 20mg | Sodium: 413mg | Fiber: 1.6g | Sugar: 2.2g