Recipe of Ultimate Vegan sausage and saffron risotto

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegan sausage and saffron risotto. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

You're in for a real treat! This is the ultimate one pot meal - everything is cooked in one pot and its packed with flavour! Recipe courtesy of Food Network Kitchen. Inspired by the flavors of bouillabaisse (the Provencal seafood stew), this creamy, saffron-hued risotto is a special occasion dish for vegans, vegetarians and even meat eaters.

Vegan sausage and saffron risotto is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Vegan sausage and saffron risotto is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have vegan sausage and saffron risotto using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vegan sausage and saffron risotto:

1. Get 1 onion
2. Get Half vegan sausage (see recipe)
3. Take 350 g arborio rice
4. Take Glass white wine
5. Take 1.2 litres veg stock
6. Make ready Pinch saffron strands
7. Prepare 2 tbs nutritional yeast
8. Prepare 20 g butter alternative

Find out how to cook a perfect risotto Milanese. You can serve it with many dishes: in addition to the typical combination with Ossobuco alla Milanese, it's also excellent with mushrooms, in particular porcini mushrooms, sausages but even. Vegan mushroom risotto in a creamy coconut sauce. This risotto is plant-based, gluten-free and contains healthy protein from chickpeas.

Instructions to make Vegan sausage and saffron risotto:

1. Dice the onion- white ideally but red if that’s all you have- and add to a large pan of hot oil until soft.
2. Chop the vegan sausage up into small chunks and add to the pan.
3. After a few minutes add the rice.
4. Once the rice starts to stick add the wine. Be generous. Stir occasionally until all wine is absorbed.
5. Add the stock one ladle at a time until the rice is cooked. Aim for a fairly wet consistency. Add the saffron and nutritional yeast close to the end and stir in well.
6. Turn off the heat, add the butter and put the lid on the pan. - (see tip)
7. Wait a few minutes for the butter to melt then serve.

Vegan mushroom risotto in a creamy coconut sauce. This risotto is plant-based, gluten-free and contains healthy protein from chickpeas. A flavorful and easy to make recipe. This authentic Italian pork sausage risotto (luganega in dialect) is a typical dish from the Milan area. It's a heartier and tastier version of the iconic risotto alla Milanese, which shares the distinctive yellowish colour as a result of the saffron.

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