Sausage and Wild Mushroom Risotto
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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