- 300g Quorn Sausages
- 1 Tbsp (15ml) olive oil + extra
- ½ (90g) large onion, finely chopped
- 2 cloves garlic, finely chopped
- 295g arborio rice
- 125ml white wine
- 1.25L vegetable stock, warm
- 50g kale, shredded
- 50g edamame beans, blanched
- 270g exotic mushrooms, sliced
- 56g butter
- Salt and pepper
- 100g soft goats cheese
- Handful basil leaves
- Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté, 1 minute. Add the rice and sauté, 2 minutes. Pour in the wine and cook until absorbed, 3-5 minutes. Ladle the warm stock in, 1 cup at a time, and cook until all the liquid has been absorbed before adding the next cup. Cook, stirring continuously, for 15-20 minutes until the rice is tender. Stir in the kale and edamame beans and cover the pot with a lid.
- Heat a splash of olive oil in a large pan over medium heat and fry the mushrooms, 2 minutes. Remove the mushrooms; add the Quorn Vegan Pepper and Herb Sausages and fry, 14 minutes. Cut the sausages into slanted slices.
- Cook the butter in a small saucepan over medium heat until dark brown and nutty, 1-2 minutes. Stir the butter into the warm risotto and season it to taste.
- Spoon the risotto into serving dishes and top it with the sausage slices. Crumble the goats cheese on top and add a few basil leaves.
Tips: Exotic mushrooms such as shiitake, shimeji and oyster mushrooms are perfect for this risotto recipe. The wine can easily be replaced with additional vegetable stock, if preferred.
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