Risotto

It’s not often I use vegan versions of animal meats but it’s always fun to try something new out once in a while. Here’s a recipe I came up with that uses a vegan sausage.

risotto

1 small butternut squash
1/2 savoy cabbage
1 yellow onion
2 garlic cloves
4 dl rice
450 g vegan spicy sausage
1 dl fresh or frozen peas
1 big red bell pepper
  • Heat the oven to 180C
  • Shred the cabbage and steam it in a big sauté pan with 1/2 dl water and 1 tbsp of vegetable stock powder. Chop the onion and mince the garlic and add to the cabbage. Steam until the cabbage is soft and transparent, about 10 minutes.
  • Meanwhile, slice the squash into 1 cm cubes. Add to a big oven dish. Salt, pour some oil over and sprinkle with some paprika powder. Bake in the oven for about 20 min.
  • Add 4 dl rice over the cabbage, 6 dl water and another tbsp vegetable stock powder. Bring to a boil and then reduce heat. (Add more water if it waporates before the rice is done)
  • Put the frozen peas in a hot pan. (If using fresh add them last) Let them get warm so the water from the ice will disappear. Chop the sausage and bell pepper and fry. Mix the squash with the rice in the sauté pan. Put the sausage mix in the middle and serve!

 

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