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Weeknight Italian Sausage Risotto
A weeknight Italian risotto with stir-fried sausage, artichoke hearts, zucchini and basil, finished with pecorino romano, parmesan and chili flakes, served over farfalle.
Ingredients
Instructions
Season the Italian sausage and stir-fry it over medium-high heat until well browned, about 9 minutes.
Add the artichoke hearts and zucchini, cooking until softened, about 6 minutes.
Stir in the pecorino romano, parmesan and chili flakes for 2 minutes.
Cook the farfalle separately and drain.
Let the sausage simmer for about 6 minutes so the flavors meld.
Toss through the basil and fresh basil just before serving.
Serve hot over the farfalle, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
