Print Options:

Quick mushroom & sausage risotto

Yields2 ServingsTotal Time15 mins

Ingredients
 6 cups mushrooms
 ¾ cup cooked rice
 ¾ cup frozen peas (or any mixed vegetable)
 ¾ cup onions, chopped
 1 ½ sticks veggie sausage, Italian-style
 1 ½ tsp veggie bouillon paste or powder
Optional
 3 cups Water, as needed
 1 tbsp lemon juice
 1 ½ tbsp nutritional yeast
 red pepper flakes, to taste
 salt & pepper, to taste
Prep
1

Slice the mushrooms, vegan sausage, and onions into pieces.

Cook on stove (recc)
2

Cook on stove
In a pot, heat 2-4 tbsp of water (or cooking spray) over medium-high. Add onions & cook for 3-5 minutes.

In a small bowl, mix bouillon with equivalent portion of water (1 tsp with 8oz cup/ 240ml) to make stock.

Into the pot, add the sliced mushrooms, cover the pot and cook for 4-5 minutes until the mushrooms have released some water.

3

Remove the lid, add sliced sausage, peas, cooked rice, and optional vegan butter. Sauté it for 2-4 minutes.

Then add in stock. Simmer until rice has absorbed most of the liquid, about 4 - 6 minutes.

For raw rice, see note below.

Cook in microwave
4

Cook in microwave
In a large bowl, place mushrooms, onions, and optional vegan butter and salt. Cover and microwave on high for 30 seconds - stir - then in 1 minute increments until tender.

In a small bowl, mix bouillon with half portion of water (1 tsp with 4oz cup/ 120ml) to make stock.

5

Stir in cooked rice, frozen veggies, sliced sausage, and stock. Microwave covered on high for 3 minutes - stir - then microwave covered for 2 min increments until liquid is mostly absorbed. Thin with more stock/water if desired.

For raw rice - see note below

Serve
6

Place quick risotto in a bowl and season to taste with nutritional yeast, red pepper flakes, salt & pepper.

Keeps for 3-4 days in the fridge, in an airtight container.

Note: for raw rice
7

For raw rice
Double the stock. Stir in rice and microwave covered for 6-8 minutes before adding in sausage. Then microwave covered for 2 min increments until liquid is mostly absorbed.

1 cup (200g) cooked rice is about 1/3 cup or 60g of dry rice. You can batch cook rice and keep in the fridge or freezer (portioned).

Nutrition Facts

Servings 2


Amount Per Serving
Calories 785.7
% Daily Value *
Total Fat 23.7g43%

Saturated Fat 2.7g14%
Trans Fat 0g
Cholesterol 0mg
Total Carbohydrate 80.8g36%

Dietary Fiber 12.2g49%
Sugars 21g
Protein 71.2g48%

Vitamin A 44%
Vitamin C 50%
Calcium 12%
Iron 62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.