Baked Zucchini and Sausage Risotto

Another recipe from the Australian cookbook that gave me Spicy Beef. Although not called for, garlic is always a nice addition to this dish. The first time Sara and I had this for dinner, I then had leftovers for lunch the next day. I gave what little was left to Jack for dinner…I should have left a lot more because he loved it. Next time I’m doubling the recipe.

Preheat the oven to 400 Degrees F.

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 3 chopped cloves of garlic, more if you’re italian
• 1 teaspoon sea salt
• 1 cup arborio rice
• 1 1/2 cups chicken stock
• 14 oz can chopped plum tomatoes
• 2 or 3 chopped cooked sausages
• 2 zucchini, finely sliced
• 3 oz grated parmesan
• freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley

Directions:

1. Heat a medium capacity ovenproof dish (with a lid) over a medium heat. Add olive oil, onion, garlic and sea salt and stir for 5 minutes, or until the onion is soft and translucent.
2. Add the rice to the dish and stir for another minutes.
3. Add the stock and the chopped tomatoes and bring to simmering point.
4. Stir in the zucchini and sausage, and sprinkle with Parmesan and black pepper.
5. Cover the dish and bake the risotto for 30 minutes, or until the rice is cooked.
6. Top risotto with parsley and Parmesan.

Serves 4.