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‘SAUSAGE’ & FENNEL RISOTTO with a pecan crumb this was one of my best risotto …

‘SAUSAGE’ & FENNEL RISOTTO 🥬 with a pecan crumb 🥜 this was one of my best risotto recipes and SO comforting in this cold weather 🧊 use @cauldronfoods Lincolnshire sausages as they are my all time fave for if you want that hearty sausage flavour 😏


• 4 vegan sausages (reccomend @cauldronfoods) • 160g risotto rice • 500ml veg stock • 100ml dairy free milk • 1tbsp vegan butter • 3tbsp nooch • 1 garlic clove • 1 onion • 1 celery • 1/2tbsp fennel seeds (or more) • 1/2tsp chilli flakes • tsp apple cider or white wine vinegar • 150g kale or spinach • 20g fresh basil leaves • handful of pecans •

– break the uncooked sausage into pieces and roll into small balls (or, if your sausage doesn’t have the consistency for that just chop it up), then fry in a non stick pan till golden and crisp, set to one side
– heat some oil in the same pan, add in the chopped garlic, celery and onion and fry for 2 minutes
– add in the fennel seeds and chilli flakes, along with the cider vinegar and cook till evaporated
– now add in the rice, toast for one min, then add the nooch
– now stir in the veg stock bit by bit till it has all been absorbed
– stir in the almond milk, along with the vegan butter and chopped basil, simmer till absorbed, don’t forget to season!
– chop and toast your pecans and serve on top of the risotto along with some more nooch or vegan parmesan 🧀

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