Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8352/
Sausage and Wild Mushroom Risotto
A rich and creamy one-pot meal that makes gourmet feel easy. Serve with grilled asparagus to share with friends or save leftovers for tomorrow's lunch.
Yield: 6 servings
Ingredients
| 8 | cups | mushroom or vegetable broth | |
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| 2 | tablespoons | vegan butter spread or olive oil | |
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| 1/2 | pound | mixed wild mushrooms, cleaned and roughly chopped | |
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| 1/2 | cup | minced shallot or onion | |
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| 1 | teaspoon | sea salt | |
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| 1 1/2 | cups | Arborio Rice | |
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| 1/2 | cup | white wine | |
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| 1 | package | Tofurky Spinach Pesto Sausage, diced | |
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| 1/2 | cup | chopped fresh parsley | |
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| freshly ground black pepper | |||
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Directions:
In a medium saucepan, bring broth to a gentle simmer to keep warm.
In a large, deep skillet or Dutch oven, melt butter over medium-low heat. Saute mushrooms, shallot, and salt until mushrooms have released and reabsorbed their liquid, about 10-12 minutes. Stir in rice and cook for 2 minutes.
Increase heat to medium-high, and add wine. Simmer until all liquid has absorbed, about 1-2 minutes, then stir in sausage.
Add simmering broth, 1 cup at a time, stirring frequently until liquid has absorbed. Stop adding broth once risotto is creamy and rice is al dente, about 30 minutes (rice will absorb 7 to 8 cups). To serve, garnish with parsley and fresh ground black pepper.
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8352/
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