1. In a large saucepan, cook the sausage over medium-high heat, breaking up with a spoon, until browned, about 4 minutes. 2. Drain off the fat. 3. Add the garlic, onion, zucchini, oregano, salt and pepper and cook over medium heat, stirring often, until the vegetables are softened, about 3 minutes. 4. Add the rice, stirring to coat. 5. Add 3 cups of the stock and bring to a boil. 6. Reduce the heat to medium-low. 7. Cover and simmer, stirring once, for 15 minutes. 8. Add the remaining stock. 9. Simmer, stirring often, until moist and creamy, 5 minutes. 10. Stir in the tomato, parmesan and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
