Italian Sausage Risotto - cooking recipe

Ingredients

1/2 lb mild Italian sausage or 1/2 lb hot Italian sausage, casing removed
2 cloves garlic, finely chopped
1 chopped onion
1 chopped zucchini
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups arborio rice
3 1/2 cups chicken stock
1 chopped tomato
1/4 cup grated parmesan cheese
2 tablespoons fresh parsley, chopped

Preparation

In a large frying pan, cook sausage over medium-high heat, breaking into small pieces, approximately 4 minutes or until browned.
Drain.
Add garlic, onion, zucchini, oregano, salt and pepper.
Continue to cook over medium heat, stirring often, approximately 3 minutes or until the vegetables are softened.
Add rice.
Mix well.
Add 3 cups (750 ml) chicken stock.
Bring to a boil.
Reduce heat to medium-low.
Cover, cook for 15 minutes, stirring once.
Add the remainder of the chicken stock, stirring often and simmer approximately 5 minutes or until rice is tender and creamy.
Add tomato, Parmesan cheese and parsley.
Stir.
Serve immediately.