Wild Mushroom Risotto with Quorn Sausages

Name: Wild Mushroom Risotto with Quorn Sausages
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 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

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"A bowl of mushroom risotto made with creamy wild mushroom, kale & edamame beans and finished off with crisp Quorn sausages.

Creamy wild mushroom, kale and edamame bean risotto finished off with crisp Quorn sausages and a nutty brown butter. This delicious vegetarian sausage and mushroom risotto is perfect for brunch, lunch or dinner!

Risotto Recipes Meat Free Sausage Recipes

Serves 4

60 mins

A Little Effort

667 cals
(Per serving)

A bag of Quorn Sausages showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Sausages

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High in Protein

Low in Saturated Fat

Source of Fibre

Ingredients

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

Method

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 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.