Fall Risotto with Sausage, Mushrooms & Zucchini

I always rave on about how much I LOVE cooking risottos, so this time, I will spare you! But they’re just so versatile and fun to play around with. I decided to add sausage, mushrooms and zucchini to this one, because they’re three of my very favorite fall ingredients right now, but you can substitute any kind of meat and vegetables you love to make this dish your own! I know this isn’t the “prettiest” risotto I have ever made, but to me, comfort food doesn’t get much more delicious than this, so the flavor definitely makes up for it! I hope you guys enjoy!

Ingredients:
5 cups chicken bouillon/stock
2 Tbsp unsalted butter
1 tsp mined garlic (2 cloves)
1 cup arborio rice
1/3 cup dry white wine
1 cup grated parmesan cheese
1/3 cup mascarpone cheese
2 small zucchinis, sliced into 1″ half-rounds
8oz portabella mushrooms, sliced in half
1 lb italian sausage, casings removed
Salt & freshly ground black pepper to taste

Directions:
Bring the chicken broth to a simmer in a saucepan over medium-high heat; cover and keep warm. Meanwhile, melt 2 Tbsp butter in a saucepan over medium heat and cook the garlic until fragrant (about 3 minutes). Add the rice and cook, stirring, 2 more minutes.

Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Remove from the heat. Add the mascarpone and parmesan cheese to the risotto, and stir gently until it’s well combined.

Meanwhile, brown the sausage in a dutch oven over medium-high heat for 8-10 minutes, breaking up with a wooden spoon while stirring. Add the mushrooms and zucchini, and continue stirring for 3-5 minutes longer, until the zucchini is tender.

With a slotted spoon, transfer the sausage-zucchini mixture to the risotto. Or plate the risotto, and spoon some of the mixture on top. Garnish with freshly ground black pepper, and a little added parmesan cheese if desired. Serve immediately. 
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<3 Sarah