If you thought plant-based meals were always blah and boring, then think again because not only is this risotto recipe absolutely delicious, but the plant-based herb sausage is killer. Even the most hardcore carnivores might never know it isn’t meat — it’s that good. You can never go wrong with a classic risotto recipe, especially at the weekend. Risotto is one of those dishes that needs lots of babysitting so that means it should be made when you really have the time to dedicate and weeknights just aren’t always good for that.
This is a great plant-based recipe that doesn’t feel plant-based. It has lots of flavour from the vegetable stock, mushrooms, and of course that plant-based sausage. This recipe is courtesy of TMRW which is a BC-based company that creates plant-based proteins. The brand’s line of sausages is brand new and they’re available Whole Foods, Healthy Planet, and other independent stores across Canada.
Here’s how to make this plant-based risotto recipe!
- 4 TMRW Roasted Garlic + Herb Sausages
- 500g carnaroli or arborio rice
- ½ large white onion, super finely minced
- ½ clove garlic, super finely minced
- ¾ cup dry white wine
- ½ lb mixed mushrooms, thinly sliced
- 2 tbsp olive oil
- 2 tbsp vegan butter + 1 tbsp to finish
- 2 L low-sodium vegetable stock
- 2 cups vegan parmesan
- 1 tbsp finely chopped chives
- Allow sausages to thaw in the refrigerator overnight. Slice into coins and fry in a little oil until crispy, for around 6 minutes. Set aside.
- Heat the vegetable stock in a pot.
- Heat a large pot to medium, melt the butter, add olive oil, onions and garlic. Season lightly with salt and sweat for 5 minutes. Do not allow to brown.
- Add the mushrooms, season lightly with salt and sweat for 8 more minutes until the mushrooms have shrunk to half their size.
- Add the rice, mix and cook until you can hear a “crackling” noise. Any rice that sticks to the bottom can be scraped off with a wooden spoon. Do not allow to colour.
- Pour in the wine, stir, and let the wine fully evaporate before proceeding.
- Begin adding vegetable stock 1 cup at a time, stirring vigorously. Constantly stirring develops the rice starches and results in the creamy texture risotto is known for. Keep adding stock and stirring.
- After about 10 minutes, begin tasting the rice to check the doneness. Once it’s cooked (al dente is the classic way to serve it, but you can cook longer if preferred), add the cheese, and another T of butter. Adjust seasoning, fold in the sausages and chives, serve immediately.
Recipe & Featured Image: TMRW Foods