Mmm…risotto. So good and so easy to do as a one-pot meal.You can also do this one in the rice cooker. For that method, cook the sausage and onion ahead, throw all the ingredients except cheeses in the rice cooker and press “white rice” for a fuzzy logic cooker, or depress the button for a standard rice cooker. Stir in cheese after cooking cycle is complete and allow to melt on warm cycle.
Vegetarian Italian Sausage Risotto
1 Tbsp. Olive Oil
16 oz. Italian “sausage” (original recipe calls for sliced links, I used ground Gimme Lean sausage-style meat instead)
1 C apple juice
1 C onion, diced
1 Tbsp. garlic, minced
1/2 tsp. dried thyme
1.25 C rice
1 cup Chardonnay or dry white wine (can also sub apple juice)
3.5 cups veggie broth
1 cup peas, frozen
1/2 cup Parmesan Cheese, grated
1/2 cup Romano Cheese, grated
Well, I couldn’t get the soy chorizo at the regular grocery store and I didn’t want to go all the way to the specialty store, so I made “chicken soysage” and replaced the link sausage with that. And oh my goodness, yum. The rice, like before, was delicious. And with the added spice of the chicken soysage the whole thing was way more yummytastic. I didn’t use the green chiles. Instead, I dredged the “chicken” pieces in egg and milk and then flour spiced with red peppers, salt, pepper, garlic and Italian seasoning. I pan fried those pieces for a few minutes and then put all bu the cheese into the rice cooker (I used brown rice this time). It was so good. I highly recommend it either with the link soysage or this “chicken soysage” creation and brown rice.
Find the original recipe here.