It consists of cauliflower and cheddar sausages, as well as dried porcini mushrooms and onion. A cheeky chug of white wine is even added for extra flavour! And with this dish being veggie friendly, it's a dish that everyone can tuck into.
- 1 packet of Goodlife Cauliflower & Mature Cheddar Cheese Sausages with Truffle Oil
- 25g of dried porcini mushrooms
- 2 tablespoons vegetable oil
- 1 large onion
- 1 stick celery
- 2 cloves of garlic
- 500g Arborio rice (risotto rice)
- 200ml white wine (optional)
- 1.25 litres of hot vegetable stock
- 40g butter
- Salt and pepper to taste
Method1 Soak the mushrooms in 200ml of boiling water for ten minutes.
2 Chop the onion and celery and garlic into a small dice, you could do this in the food processor to save time.
3 Fry the onion, celery and garlic in the oil very slowly, on a low heat for 7-8 minutes - don’t allow to colour.
4 Turn up the heat and add the rice, stir for 30 seconds and coat the rice in the vegetable mixture.
5 Add a small amount of the hot vegetable stock and stir until evaporated, add the wine at this point, if you choose, and again stir until the wine has been absorbed.
6 Drain the mushrooms, reserving the liquid, and add the mushroom liquid to the risotto.Be aware that the mushroom stock can be a bit grainy at the bottom so don’t tip all the liquid in.
7 Chop the sausages into four pieces and add to the pan, add the stock a little at a time, stirring occasionally, until it is all gone. This should take approximately 20 minutes.
8 The sausages will break apart and impart a delicious flavour into you risotto. Add the butter and stir through the risotto.
9 Season to taste and check the rice is cooked. Garnish with rocket and serve.
Nutrition InformationServes 4
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