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Fiery Italian Sausage Risotto
A fiery Italian sausage risotto with zucchini, porcini mushrooms and basil, finished with pecorino romano and chili flakes, served over polenta.
Ingredients
Instructions
Season the Italian sausage and roast it over medium-high heat until well browned, about 6 minutes.
Add the zucchini, porcini mushrooms and basil, cooking until softened, about 8 minutes.
Stir in the pecorino romano and chili flakes for 4 minutes.
Cook the polenta separately, stirring until thickened.
Let everything simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, 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.
