Tested till perfect Easy Sausage Parmesan Risotto

Easy Sausage Parmesan Risotto

Many kids love rice, so this is a great lunch idea. Save some from dinner to reheat in the morning and pack in a vacuum bottle to keep warm.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe5 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 8 oz 8ozhot Italian sausagehot Italian sausages or mild Italian sausages
  • 2 2cloves garlic, minced
  • 1 1oniononions, chopped
  • 1 1zucchinizucchinis, chopped
  • 1/2 tsp 1/2tspdried oregano
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1-1/2 cups 1-1/2cupsshort-grain Italian rice
  • 3-1/2 cups 3-1/2cupschicken stock
  • 1 1tomatotomatoes, chopped
  • 1/4 cup 1/4cupParmesan cheese, grated
  • 2 tbsp 2tbspfresh parsley, chopped
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Remove casings from sausage. In large saucepan, cook sausage over medium-high heat, breaking up with spoon, until browned, about 4 minutes. Drain off fat.

Add garlic, onion, zucchini, oregano, salt and pepper; cook over medium heat, stirring often, until vegetables are softened, about 3 minutes. Add rice, stirring to coat.

Add 3 cups (750 mL) of the stock; bring to boil. Reduce heat to medium-low; cover and simmer, stirring once, for 15 minutes. Add remaining stock; simmer, stirring often, until moist and creamy, 5 minutes. Stir in tomato, Parmesan and parsley.

This recipe is part of our online Dinner Club: Canadian Living's best, seasonal recipes for fast and easy weeknight dinners, plus weekly food tips by Canadian home cooks across the country. Jump to this week's selection of simple weeknight dinners >>

Nutritional Information Per serving: about

cal 485 pro 21g total fat 14g sat. fat 5g
carb 67g fibre 2g chol 32mg sodium 1,302mg

% RDI:

calcium 12 iron 15 vit A 6 vit C 17
folate 11
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