Italian Sausage, Kale, and Mushroom Risotto
Whether you're a seasoned vegan or just dipping your toes into plant-based cooking, this Italian-inspired risotto is a must-try. Bursting with savory goodness and wholesome ingredients, it's proof that plant-based meals can be just as indulgent and satisfying as their traditional counterparts.
Equipment
- dutch oven
- Skillet
- Measuring cups
- Measuring spoons
Ingredients
- 2 Tbsp olive oil divided
- 1 Tbsp garlic minced
- 8 oz baby bella mushrooms sliced
- 1 cup arborio rice
- 4 cups vegetable broth divided
- 1 ½ tsp salt divided
- 1 tsp dried rosemary
- 2 bay leaves
- ½ tsp red pepper flakes
- 4 links vegan Italian sausage
- 1 bunch dino kale chopped
- 1 Tbsp fig balsamic vinegar
- 1 Tbsp vegan butter
- splash red wine
- juice of half a lemon
- ground black pepper to taste
- chili oil for serving
Instructions
- Heat 1 Tbsp of olive oil in a Dutch oven or heavy bottom pan and saute garlic for 30 seconds or until fragrant.
- Add mushrooms to Dutch oven and saute 2-3 minutes.
- Add rice to the pot and stir to incorporate with the rest of the ingredients.
- Add ½ cup of vegetable broth and stir.
- Add 1 tsp of salt, rosemary, red pepper flakes, and bay leaves and stir.
- Add another ½ cup of the broth and stir. Continue to add broth ½ cup at a time until risotto is al dente, using water if needed.
- While risotto is cooking heat a medium skillet over medium heat and heat oil if desired. My Italian sausage does not need oil to cook. Crumble Italian sausage into skillet and saute until browned.
- Add kale to the skillet with remaining olive oil and salt. Saute until kale is mostly wilted and then drizzle with vinegar and remove from heat.
- Once risotto is al dente stir in lemon juice and remove bay leaves.
- Add butter and a splash of red wine to the Dutch oven and stir to combine.
- Serve risotto topped with sausage mixture, freshly ground black pepper, and chili oil.
Tried this recipe?Let us know how it was!