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Gourmet Vegetarian Sausage and Mushroom Risotto
Gourmet Vegetarian Sausage and Mushroom Risotto

Gourmet Vegetarian Sausage and Mushroom Risotto
A creamy risotto with vegetarian sausages and mushrooms, elegantly presented.
Gourmet Vegetarian Sausage and Mushroom Risotto
Ingredients:
1
Servings
  • 2
    item
     vegetarian sausage
  • 200
    g
     arborio rice
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     vegetable broth
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 20
    g
     butter
  • 10
    g
     parsley
Preparation Time: 45 minutes
Gourmet Vegetarian Sausage and Mushroom Risotto
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Slice vegetarian sausages and mushrooms, add to the pan, cook until browned.
  4. Stir in arborio rice, cook for 2 minutes until slightly toasted.
  5. Gradually add vegetable broth, stirring constantly until absorbed.
  6. Continue adding broth until rice is creamy and cooked through.
  7. Stir in butter and grated parmesan cheese until melted and creamy.
  8. Garnish with chopped parsley before serving.
Nutrition Per Serving 1000 g Per 100g
Energy 900 kcal 90 kcal
Protein 30 g 3.0 g
Fibre 8 g 0.8 g
Salt 3 g 0.3 g
Sugar 5 g 0.5 g
Carbohydrates 120 g 12.0 g
Fat 40 g 4.0 g
  • 2
    item
     vegetarian sausage
  • 200
    g
     arborio rice
  • 150
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     vegetable broth
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 20
    g
     butter
  • 10
    g
     parsley
1
Servings
0

Heat olive oil in a pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Slice vegetarian sausages and mushrooms, add to the pan, cook until browned.

Stir in arborio rice, cook for 2 minutes until slightly toasted.

Gradually add vegetable broth, stirring constantly until absorbed.

Continue adding broth until rice is creamy and cooked through.

Stir in butter and grated parmesan cheese until melted and creamy.

Garnish with chopped parsley before serving.

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