Easy Sausage Parmesan Risotto - cooking recipe

Ingredients

8 ounces Italian sausage, casings removed
2 garlic cloves, minced
1 onion, chopped
1 zucchini, chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups short-grain rice
3 1/2 cups chicken stock
1 tomatoes, chopped
1/4 cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped

Preparation

In a large saucepan, cook the sausage over medium-high heat, breaking up with a spoon, until browned, about 4 minutes.
Drain off the fat.
Add the garlic, onion, zucchini, oregano, salt and pepper and cook over medium heat, stirring often, until the vegetables are softened, about 3 minutes.
Add the rice, stirring to coat.
Add 3 cups of the stock and bring to a boil.
Reduce the heat to medium-low.
Cover and simmer, stirring once, for 15 minutes.
Add the remaining stock.
Simmer, stirring often, until moist and creamy, 5 minutes.
Stir in the tomato, parmesan and parsley.