Recipe of Any-night-of-the-week Vegan sausage and saffron risotto

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, vegan sausage and saffron risotto. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vegan sausage and saffron risotto is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Vegan sausage and saffron risotto is something which I’ve loved my entire life.

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

The ingredients needed to make Vegan sausage and saffron risotto:

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

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.

So that’s going to wrap it up with this exceptional food vegan sausage and saffron risotto recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!