0 0
Vegan sausage, red chicory & squash risotto

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 Vegan sausages – browned on the outside, broken into bite size pieces cooked until crisp.
700g Butternut Squash - peeled cut into 1cm cubes
2 Onions - chomped
2 tsp Fennel seeds
0.5tsp Dried Chilli
1.4 litres Vegetable Stock
300g Risotto Rice
2 tblps Coconut Aminos
4 tblps Fresh Thyme leaves - chopped
1 Red Chicory - sliced finely - core removed

Vegan sausage, red chicory & squash risotto

Features:

    Ingredients

    Directions

    Share

    Steps

    1
    Done

    Crush the fennel seeds and chilli in a pestle and mortar.

    2
    Done

    Cook the onions and fennel mix in a pan until soft. Add the butternut squash and cook until all golden brown and starting to caramelise – about 20 minutes. Take out the pan and set aside.

    3
    Done

    Add the rice to the pan. Add the stock gradually stirring until it is absorbed then adding more until all of it has been used. Season. Test the rice is cooked. Add the butternut squash back in. Add the aminos and thyme.

    4
    Done

    Add the sausages and chicory reserving some to decorate on top if you like.

    RdC

    previous
    Giant Banana & Raspberry Filo Wontons
    next
    Ratatouille & “Ricotta” Filo Pie
    previous
    Giant Banana & Raspberry Filo Wontons
    next
    Ratatouille & “Ricotta” Filo Pie

    Add Your Comment

    Subscribe to stay up to date
    New recipes & ideas straight to your inbox
    Your Information will never be shared with any third party.