Tuesday, 3 July 2012

Tomato, Olive & Vegan Sausage Risotto

Risotto is so simple and you can just add whatever ingredients you have in the house.

Tomato, Olive & Vegan Sausage Risotto


2 cups aborio rice
2 litres vege stock
3 tomatoes, chopped
1 can chopped tomatoes
1 onion, choppped
2 cloves garlic, crushed
1 Tbls mix herbs
1 cup black olives, chopped
4 vegan sausages, chopped
1 cup vegan cheese, chopped (I used Sheese Gouda)
3 Tbls olive oil


In a large pot heat the olive oil on medium and saute onions until clear.
Add rice and garlic, stirring for 2 mins making sure the oil coats the grains.
Add 1 cup of stock and continue to stir occasionally until liquid has simmered off.
Add tomatoes, olives, herbs and vegan sausages and stir through.
Add another cup off water and stir, repeating this step as water boils off.
You may not need all your stock, just cook until rice is tender but still firm.
Your risotto should be not too liquidy or too dry. It will become firmer as it cools down as well.
Once heat is turned off stir through cheese and serve.

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