To start, clean a zucchini. First cut it into thin slices, then into strips and finally into small cubes.
Season the zucchini cubes with freshly grated ginger, a drizzle of oil and salt. Let the mixture marinate.
To prepare the vegetable stock peel the carrot and onion. Wash the vegetables, put them in a pan and cover with water: add a little bit of salt and boil over low heat for half an hour.
Turn off and keep the broth apart.
In a saucepan toast the rice over low heat with turmeric. When the rice is toasted, start adding the stock and cook the rice according to the instructions on the package.
Separately, crumble the sausage with your hands and brown it in a non-stick pan over high heat for a few minutes.
Turn off the heat and set aside. When the rice is ready, add the butter and grated cheese and the chopped sausage.
Place the risotto on a plate and garnish with the marinated zucchini.