Zucchini and sausage risotto

Zucchini and sausage risotto is a simple first course with few ingredients. A genuine and quick recipe that will really conquer everyone. Risotto is one of the most versatile dishes in Italian cuisine. So you can find an infinite number of variations suitable for every season. Ingredients 400 g Carnaroli rice 2 zucchini (about 400 g) 2 shallots extra virgin olive oil to taste 2 sausages salt to taste 60 g grated Parmesan cheese vegetable broth to taste Steps Start the preparation of the zucchini and sausage risotto by removing the skin from the shallots, then chop them finely. Put a non-stick pan on the stove. Pour a drizzle of extra virgin olive oil and heat up. Place the shallots in the pan. Brown for a few minutes, then add the shelled sausage. Continue to brown everything over low heat. Add the rice and toast it for a few moments. With a large mesh grater, grate the zucchini. Add them to the rest of the ingredients and mix. Wet the rice with hot vegetable broth. Continue cooking by adding the broth a little at a time to ensure that the rice releases the starch. In the absence of broth you can use hot water. Season with salt and pepper. About a minute before finishing cooking, add the grated Parmesan cheese. Stir vigorously and when you have obtained a creamy consistency, turn off the heat. Serve in bowls and enjoy the zucchini and sausage risotto with your diners.