Tomato risotto with smokey sausage

This risotto is the perfect balance of tomato and the vegan parmesan to give it that creamy texture. The smoky sausage pairs so well with the flavours of the risotto and adds protein also.

​Ingredients

• 220g dry weight risotto rice

• 6 vegan sausages

• 1 tsp smoked paprika

• 1 tsp chilli flakes

• 1 tsp garlic granules

• 1 large onion

• 2 cloves minced garlic

• 30g sundried tomatoes

• 300g fresh plum tomatoes

• 880ml veg stock

• 250g fresh spinach (frozen is also fine)

• 30g vegan parmesan + some to serve.

Method

1. Break up the sausages into small chunks, fry off until cooked adding the paprika, chilli flakes & garlic granules half way through. Set aside.

2. Steam the spinach until wilted and squeeze out excess water. Chop up and set aside.

3. Dice and fry off the onions until translucent and add the garlic.

4. Chop the fresh tomatoes and sundried tomatoes, add into the pan and cook until the fresh tomatoes go soft.

5. Add in the dry rice and cook for 2 minutes.

6. Add in one ladle of stock and cook until the rice is absorbed. Repeat until all the stock is gone.

7. Lastly stir through the spinach and parmesan.

8. Top with the smoky sausage pieces and top with parmesan.

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