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By anotherveganfoodblog
Italian Sausage, Kale, and Mushroom Risotto
11 steps
Prep:15minCook:25min
Vegan Italian Sausage, Kale, and Mushroom Risotto – a dish that’s not only delicious but also a testament to the creativity and versatility of vegan cooking. The base of this recipe is a more traditional mushroom risotto that is topped with spicy vegan Italian sausage and sautéd kale and finished with fig balsamic vinegar. Once you divide the mushroom risotto into four bowls it is topped with the sausage kale mixture, drizzled with chili oil, and sprinkled with freshly ground black pepper.
Updated at: Fri, 05 Jan 2024 20:04:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories536.4 kcal (27%)
Total Fat23.4 g (33%)
Carbs54.6 g (21%)
Sugars5.4 g (6%)
Protein24.8 g (50%)
Sodium2196.6 mg (110%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Tbspolive oil
divided
1 Tbspgarlic minced
8 ozbaby bella mushrooms sliced
1 cuparborio rice
4 cupsvegetable broth
divided
1 ½ tspsalt
divided
1 tspdried rosemary
2bay leaves
½ tspred pepper flakes
4 linksvegan Italian sausage
1 bunchdino kale
chopped
1 Tbspfig balsamic vinegar
1 Tbspvegan butter
red wine
0.5juice of lemon
ground black pepper
to taste
Chili oil
for serving
Instructions
Step 1
Heat 1 Tbsp of olive oil in a Dutch oven or heavy bottom pan and saute garlic for 30 seconds or until fragrant.
Step 2
Add mushrooms to Dutch oven and saute 2-3 minutes.
Step 3
Add rice to the pot and stir to incorporate with the rest of the ingredients.
Step 4
Add ½ cup of vegetable broth and stir.
Step 5
Add 1 tsp of salt, rosemary, red pepper flakes, and bay leaves and stir.
Step 6
Add another ½ cup of the broth and stir. Continue to add broth ½ cup at a time until risotto is al dente, using water if needed.
Step 7
While risotto is cooking heat a medium skillet over medium heat and heat oil if desired. My Italian sausage does not need oil to cook. Crumble Italian sausage into skillet and saute until browned.
Step 8
Add kale to the skillet with remaining olive oil and salt. Saute until kale is mostly wilted and then drizzle with vinegar and remove from heat.
Step 9
Once risotto is al dente stir in lemon juice and remove bay leaves.
Step 10
Add butter and a splash of red wine to the Dutch oven and stir to combine.
Step 11
Serve risotto topped with sausage mixture, freshly ground black pepper, and chili oil.
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