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Herb & Garlic Sausage Risotto
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1 pack Vegie Delights Herb & Garlic Sausages, sliced into 1cm pieces
1 brown onion, peeled and diced
3 gloves garlic, peeled and finely sliced
3 tablespoons extra virgin olive oil
1 ½ cups Arborio or risotto rice
750ml vegetable stock
200g button mushrooms, sliced
1 cup frozen peas
1 cup basil leaves, torn
Pinch of sea salt and black pepper
Heat saucepan on medium, add 1 tablespoon olive oil and Vegie Delights Herb & Garlic Sausages and cook 5-8 minutes, or until lightly golden, and then remove from pan
Cook onion and garlic by adding remaining 2 tablespoons olive oil to pan, followed by onion and garlic and cook for 5-6 minutes or until translucent
Add risotto rice to pan and cook for 3-4 minutes, stirring occasionally.
Add mushrooms and one cup of stock, stir, and allow stock to absorb.
Continue adding stock 1 cup at a time, allowing liquid to absorb before adding the next cup.
Stir Vegie Delights Herb & Garlic Sausages back into the pan, with the peas and basil leaves when rice is al dente and with a small amount of liquid remaining.
Serve with a good pinch of sea salt and black pepper.