Creamy wild mushroom, kale and edamame bean risotto finished off with crisp Quorn sausages and a nutty brown butter.
Serves 4
60 mins
A Little Effort
667 cals
(Per serving)
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.