Sausage-and-zucchini Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 tablespoons butter or 4 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• salt and pepper (personnaly i would omit the salt because the sausages are salty enough for us)
• 1 1/2 cups rice
• 4 cups chicken broth
• 1/2 lb hot italian sausage, casings discarded
• 2 zucchini, cut into small cubes
• 3/4 cup parmesan cheese, grated
• 1/3 cup flat leaf parsley, chopped
• 1/4 cup pine nuts, toasted

Recipe

• 1 in a medium saucepan, melt 2 tablespoon butter over medium heat. add the onion and 1/4 teaspoon each salt and pepper and cook, stirring, until golden, about 5 minutes. stir in the rice and 3 cups chicken broth and bring to a boil. lower the heat, cover and cook until tender, about 20 minutes.
• 2 meanwhile, in a large skillet, cook the sausage, breaking it up, over medium heat until no longer pink, about 7 minutes. using a slotted spoon, transfer the sausage to a plate. add the zucchini to the skillet and cook until tender, about 4 minutes. return the sausage to the skillet, add the remaining 1 cup chicken broth and 1/2 cup water and cook, stirring, until heated through, about 2 minutes.
• 3 stir in the rice along with 1/2 cup parmesan, the parsley and the remaining 2 tablespoon butter. top with the remaining 1/4 cup parmesan and the pine nuts.