• In a medium pot, bring 5 cups water to a boil, then reduce to a low simmer (for 4 servings, use a large pot and 8 cups water). (You’ll use the simmering water in Step 5.) • Wash and dry produce. • Trim and quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces.

• Remove sausage from casing if necessary; discard casing. Heat a drizzle of oil in a large pan over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and almost cooked through, 2-4 minutes. • Add zucchini; cook, stirring constantly, until zucchini is tender and sausage is cooked through, 2-4 minutes more. • Turn off heat; using a slotted spoon, transfer sausage and zucchini to a paper-towel-lined plate. Reserve pan. Swap in chicken sausage for pork sausage.

• Meanwhile, in a small bowl, whisk together sun-dried tomato paste, 1 TBSP hot water (2 TBSP for 4 servings), and a pinch of salt. TIP: You can use hot water from the tap or the simmering water from Step 1.

• Heat a drizzle of oil in pan used for sausage over medium heat. Add rice and cook, stirring frequently, until translucent, 1-2 minutes. Season with salt and pepper.

• Add stock concentrates and 1 cup simmering water to pan with rice. Cook, stirring, until liquid has mostly absorbed. • Repeat with remaining simmering water— adding 1/2 cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. • Reduce heat to medium low. Stir in cream sauce base and half the Parmesan. Cook, stirring occasionally, until risotto thickens and cream sauce is incorporated, 2-4 minutes.

• Remove risotto from heat and stir in sausage and zucchini. Taste and season with salt and pepper if desired.

• Divide risotto between shallow bowls. Dollop with sun-dried tomato topping and sprinkle with remaining Parmesan. Serve. Chicken Sausage is fully cooked when internal temperature reaches 165°.