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Sausage and Wild Mushroom Risotto

A rich and creamy one-pot meal that makes gourmet feel easy. Serve with grilled asparagus to share with friends or save leftovers for tomorrow’s lunch.

Makes 6 servings   

what you’ll need:

2 tablespoons vegan butter spread or olive oil
½ pound mixed wild mushrooms, cleaned and roughly chopped
½ cup minced shallot or onion
1 teaspoon sea salt
1 ½ cups Arborio Rice
½ cup white wine
8 cups mushroom or vegetable broth
½ cup chopped fresh parsley
1 package Tofurky® Spinach Pesto Sausage, diced

how to make:

1. In a medium saucepan, bring broth to a gentle simmer to keep warm.
2. In a large, deep skillet or Dutch oven, melt butter over medium-low heat. Sauté mushrooms, shallot, and salt until mushrooms have released and reabsorbed their liquid, about 10-12 minutes. Stir in rice and cook for 2 minutes.
3. Increase heat to medium-high, and add wine. Simmer until all liquid has absorbed, about 1-2 minutes, then stir in sausage.
4. Add simmering broth, 1 cup at a time, stirring frequently until liquid has absorbed. Stop adding broth once risotto is creamy and rice is al dente, about 30 minutes (rice will absorb 7 to 8 cups). To serve, garnish with parsley and fresh ground black pepper.

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Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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